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In recent years, Korean cuisine has gained immense popularity around the world, making waves in food scenes from New York to Seoul. The rise of Korean fried chicken is a testament to this culinary phenomenon. With its irresistible crunch and bold flavors, it has garnered a significant following, often featured in food festivals, restaurants, and home kitchens.

Spicy Korean Fried Chicken – The Crispiest Ever!

Discover the delicious world of Crispy Korean Fried Chicken, a culinary gem celebrated for its unique flavor and texture. This dish features perfectly light and crunchy chicken, achieved through a special double-frying technique. With a perfect blend of sweet, spicy, and savory notes from gochujang and soy sauce, each bite is an adventure in taste. Whether served as a snack or a meal, this guide will help you recreate this beloved comfort food at home, impressing family and friends alike. Enjoy the journey of marinating, frying, and indulging in a dish that’s more than just a meal—it’s a taste of culture and joy.
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Ingredients
  

For the Chicken:

2 pounds chicken wings or drumsticks

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

Vegetable oil (for frying)

For the Korean Sauce:

1/4 cup Gochujang (Korean chili paste)

1/4 cup soy sauce

1/4 cup honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken with buttermilk, salt, and pepper. Make sure all pieces are well-coated. Cover and refrigerate for at least 2 hours or preferably overnight for maximum flavor and tenderness.

    Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

      Dredge the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. For extra crispiness, double-dip by returning the coated chicken to the marinade briefly and then coating again with the flour mixture. Place the dredged chicken on a wire rack and let it rest for 15-20 minutes.

        Prepare the Sauce: In a small saucepan over medium heat, combine Gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir well and let it simmer for about 5-7 minutes until slightly thickened. Set aside.

          Heat the Oil: In a large, heavy-bottomed pot or a deep fryer, heat vegetable oil to 350°F (175°C). Make sure there's enough oil for the chicken to float while frying.

            Fry the Chicken: Carefully add the chicken pieces into the hot oil in batches, making sure not to overcrowd the pot. Fry for about 10-12 minutes, turning occasionally until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

              Drain the Chicken: Once cooked, remove the chicken pieces with a slotted spoon and let them drain on a wire rack or paper towels.

                Coat in Sauce: In a large mixing bowl, add the hot fried chicken and pour the sauce over. Toss to coat each piece evenly.

                  Serve: Arrange the spicy Korean fried chicken on a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately with pickled radishes and coleslaw if desired!

                    Prep Time: 2 hours (including marinating) | Total Time: 3 hours | Servings: 4-6