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Okay, friends, let’s be real – who *doesn’t* love fried chicken? Seriously! But this Korean Chicken Recipe? It’s not just any fried chicken. It’s like… fried chicken leveled up! You get that crispy, crunchy goodness, but then bam! This sweet, spicy, garlicky sauce just explodes in your mouth. I remember the first time I had Korean fried chicken; it was at this tiny little place in Seoul, and I swear, fireworks went off! I’ve been chasing that flavor ever since, tweaking and perfecting this recipe until it’s just right – and now I’m spilling all my secrets to you!
Why You’ll Absolutely Love This Korean Chicken Recipe
Seriously, what’s not to love? But just in case you need convincing, here’s the lowdown:
- **Taste Explosion:** That sweet and spicy gochujang sauce is seriously addictive. You’ve been warned!
- **Surprisingly Easy:** Don’t let the fancy name fool you. This Korean Chicken Recipe is way easier than ordering takeout (and probably faster too!).
- Customizable Spice: Not a fan of super-hot food? No prob! You control the heat level, so it’s perfect for everyone (even your picky kids!).
What You Need to Make This Korean Chicken Recipe
Alright, gather ’round! Before we get our aprons on, let’s make sure you have everything you need. Here’s the lineup – and trust me, it’s worth the trip to the store if you’re missing anything!
- 1.5 lbs chicken wings or drumsticks (I usually go for wings ‘cause they get extra crispy!)
- 1 cup all-purpose flour (nothing fancy!)
- 2 tsp salt (kosher salt’s my go-to)
- 1 tsp black pepper (freshly ground, if you’re feeling fancy!)
- 1 tsp garlic powder (don’t skimp!)
- 1 tsp ginger powder (adds a lil’ warmth)
- 1/2 cup cornstarch (this is KEY for that crispy coating!)
- 1/2 cup water (just plain ol’ water!)
- 2 tbsp vegetable oil (for frying – canola works too)
- 1/2 cup gochujang (Korean chili paste – find it in the Asian section!)
- 2 tbsp honey (for sweetness!)
- 2 tbsp soy sauce (low sodium is fine)
- 1 tbsp rice vinegar (you can sub apple cider vinegar in a pinch)
- 1 tbsp sesame oil (adds that nutty flavor we all love!)
- 1 tsp sesame seeds (for garnish, of course!)
How to Make the Best Korean Chicken Recipe: Step-by-Step Instructions
Okay, listen up, because *this* is where the magic happens! Don’t worry, I’ll walk you through every little step. Just follow along, and you’ll be chowing down on the best Korean chicken recipe ever in no time!
- Get Your Chicken Ready: First things first, grab those wings or drumsticks and pat them dry with paper towels. This is super important! Dry chicken = crispy chicken. Trust me on this one.
- Flour Power: In a bowl, whisk together that flour, salt, pepper, garlic powder, and ginger powder. This is our dry mix, so make sure it’s all evenly combined.
- Cornstarch Bath: In another bowl, whisk together the cornstarch and water until it’s nice and smooth. This is gonna help the flour mixture stick and give us that extra-crispy coating.
- Double Dip Time: Now, here’s the fun part! Dip each piece of chicken in the cornstarch mixture, letting the excess drip off. Then, dredge it in the flour mixture, making sure it’s completely coated. I like to press the flour on a little to make sure it really sticks.
Careful it can be messy! - Fry, Baby, Fry!: Heat that vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when a little piece of flour sizzles when you drop it in. Carefully add the chicken to the skillet, making sure not to overcrowd it. You might have to fry it in batches. Fry for 7-8 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Sauce It Up: While the chicken’s frying, let’s make the sauce. In a separate saucepan, combine the gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat over low heat, stirring constantly, until it’s simmering gently. Don’t let it boil!
- Toss and Coat: Once the chicken is cooked and golden brown, transfer it to the saucepan with the sauce. Toss everything together until the chicken is completely coated in that glorious sauce. Mmm, are you drooling yet?
- Garnish and Devour: Transfer the Korean chicken to a serving plate and sprinkle with sesame seeds. Serve immediately and prepare for everyone to sing your praises!
Tips for the Perfect Korean Chicken Recipe
Want to take your Korean chicken game to the next level? Of course you do! Here are a few of my tried-and-true tips for crispy, saucy, flavor-packed perfection. I’ve been making this for ages, so trust me, these work!
- **Double Fry for Extra Crispy Goodness:** This is my #1 secret! After the first fry, let the chicken cool slightly, then fry it again for another 2-3 minutes per side. You’ll be amazed at how much crispier it gets!
- Don’t Overcrowd the Pan:** If you try to cram too much chicken in at once, the oil temperature drops, and you’ll end up with soggy chicken. Fry in batches for best results!
- Adjust the Heat to Your Liking:** Gochujang can be pretty spicy! Start with less and add more to taste. You can also add a pinch of sugar to balance the heat.
Ingredient Notes and Substitutions for Your Korean Chicken Recipe
Okay, let’s talk ingredients! Sometimes you gotta swap things out, right? No worries, I got you! Here’s the scoop on some key players and what you can do if you’re missing something (or just wanna change it up!).
Gochujang is the star – it gives that signature Korean flavor! There are mild and super-spicy versions. Start mild, you can always add more! If you can’t find it, sriracha + a little miso paste can work in a pinch (but it won’t be *quite* the same).
Soy sauce: I’m usually use low sodium to keep down salt content, but otherwise not important
Serving Suggestions for Your Korean Chicken Recipe
Alright, you’ve got this amazing Korean chicken recipe, but what do you serve with it? Don’t stress; I’ve got you covered! My go-to is always a big bowl of fluffy white rice – it soaks up all that delicious sauce. Kimchi is a MUST for that authentic Korean kick! And if you wanna add a little freshness, a simple cucumber salad is perfect. Yum!
Frequently Asked Questions About This Korean Chicken Recipe
Got questions? I’ve got answers! Here are some of the most common questions I get asked about my Korean chicken recipe. If you’re wondering about something, chances are, someone else is too!
Can I bake the chicken instead of frying?
Okay, so frying definitely gives you that signature crispy texture, *but* you can bake it! Toss the chicken in a little oil, then bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through, until it’s cooked through. Just be aware that it won’t be *quite* as crispy!
How long will that amazing sauce last?
That sauce is liquid gold, right? You can store it in an airtight container in the fridge for up to 5 days. Just give it a good stir before using it!
What’s the best way to reheat Korean chicken?
Reheating fried chicken can always be tricky. The best way is actually in the oven (I know, more baking!). Pop it into a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwaving makes it kinda soggy, sadly! Although I have definitely done it and still enjoyed it. I did say that I’m chaotic, right?
Can I use chicken breast instead of wings or drumsticks?
Yep, totally! Just cut the chicken breast into bite-sized pieces. You might need to adjust the frying time since smaller pieces cook faster. Keep an eye on it!
How to Store Your Leftover Korean Chicken Recipe
Okay, so you’ve made this amazing Korean chicken recipe, and maybe, *just maybe*, you have leftovers. If that happens (and honestly, it rarely does in my house!), here’s how to keep it fresh and tasty.
Pop any leftover chicken and sauce into separate airtight containers. The fridge is your friend here – it’ll stay good for about 3-4 days. To reheat, follow the same instructions from the FAQs! Oven would be the best so the Korean chicken will stay crispy. And believe me, it disappears FAST!
Nutritional Information for This Korean Chicken Recipe
Okay, so here’s the deal – nutritional info can vary *wildly* depending on the brands you use and how heavy-handed you are with the sauce! So consider this a rough estimate, not gospel, okay?
Print
Korean Chicken
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Halal
Description
Crispy and flavorful Korean-style fried chicken.
Ingredients
- 1.5 lbs chicken wings or drumsticks
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 cup cornstarch
- 1/2 cup water
- 2 tbsp vegetable oil
- 1/2 cup gochujang (Korean chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
Instructions
- In a bowl, mix flour, salt, pepper, garlic powder, and ginger powder.
- In another bowl, whisk cornstarch and water.
- Dip chicken in cornstarch mixture, then dredge in flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry chicken for 7-8 minutes per side, until golden brown and cooked through.
- In a separate saucepan, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat over low heat until simmering.
- Add fried chicken to the sauce and toss to coat.
- Garnish with sesame seeds.
- Serve immediately.
Notes
- For extra crispy chicken, double fry the chicken.
- Adjust the amount of gochujang to your spice preference.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg