Description
Indulge in the irresistible crunch and savory flavor of Korean Fried Chicken. This dish combines tender chicken pieces with a double-frying technique to achieve the perfect crispiness. Coated in a rich, spicy sauce made with gochujang, soy sauce, and garlic, it’s an unforgettable treat for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe is sure to impress your taste buds and leave you craving more.
Ingredients
Scale
- 2 lbs chicken wings or drumsticks
- 1 cup cornstarch
- ½ cup all-purpose flour
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, mix soy sauce, garlic, ginger, sugar, and pepper. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes.
- Combine cornstarch and flour in another bowl. Remove marinated chicken from the fridge and coat each piece thoroughly in the flour mixture.
- Heat oil in a deep pot to approximately 350°F (175°C). Fry chicken in batches for about 10 minutes until golden brown but not fully cooked. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Return fried chicken to the hot oil and fry for an additional 5-7 minutes until crispy and cooked through. Drain on paper towels again.
- In a separate pan over medium heat, combine gochujang, soy sauce, sesame oil, sugar, and garlic powder if desired; mix until combined. Toss fried chicken in the sauce until evenly coated before serving.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces (200g)
- Calories: 498
- Sugar: 6g
- Sodium: 832mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg