Korean Fried Chicken
Korean fried chicken 3 banban.jpg by Talitiainen · CC BY 2.0 kr
Korean Fried Chicken is a beloved comfort food known for its irresistibly crispy exterior and juicy, flavorful meat. Coated in a thin layer of seasoned batter and double-fried to perfection, this dish offers a satisfying crunch with every bite, complemented by a sweet and spicy glaze that makes it truly addictive. Perfect for sharing at gatherings or enjoying as a savory snack, Korean Fried Chicken is a culinary delight that has gained international fame for its unique texture and bold flavors.
Originally from Korea, this fried chicken style is believed to have emerged in the 1970s, influenced by American fried chicken and local ingredients. Its popularity soared with the advent of Korean pop culture, leading to countless variations across the globe. Today, Korean Fried Chicken is celebrated as a symbol of modern Korean cuisine, combining traditional frying techniques with vibrant, spicy, and tangy sauces that elevate the dish to new heights.
Ingredients
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup cold water or sparkling water
- 2 cups vegetable oil (for frying)
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp honey or corn syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds and chopped green onions (for garnish)
Instructions
- 1
In a large mixing bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
- 2
Add cold water or sparkling water gradually, mixing until a smooth, thin batter forms.
- 3
Pat the chicken wings or drumsticks dry with paper towels and dip each piece into the batter, ensuring an even coating.
- 4
Heat vegetable oil in a deep frying pan or Korean-style cast iron skillet over medium-high heat until hot (around 350°F / 175°C).
- 5
Fry the chicken in batches, making sure not to overcrowd the pan. Cook for about 8-10 minutes until golden brown and crispy, flipping halfway through.
- 6
Remove fried chicken and drain on a wire rack or paper towels. Let it rest for a few minutes.
- 7
Meanwhile, in a small saucepan, combine soy sauce, gochujang, honey, rice vinegar, and sesame oil. Bring to a gentle boil and simmer for 2-3 minutes until slightly thickened.
- 8
Toss the fried chicken with the spicy sauce until evenly coated.
- 9
Serve hot, garnished with sesame seeds and chopped green onions.