Description
Experience the irresistible crunch and savory-sweet glaze of authentic Korean Fried Chicken. This recipe delivers a double-fried, perfectly crispy exterior with a juicy, tender interior, coated in a delicious gochujang-based sauce. A true crowd-pleaser!
Ingredients
- 2.5 lbs chicken wings and drumettes
- 1 cup potato starch or cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or corn syrup
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (rice wine)
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Optional Garnishes:
- Toasted sesame seeds
- Chopped green onions
Instructions
- Pat the chicken pieces thoroughly dry with paper towels. In a bowl, combine potato starch, salt, and pepper. Toss the chicken pieces in the starch mixture until evenly coated.
- Heat about 3 inches of vegetable oil in a large pot or deep fryer to 325°F (160°C).
- Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 6-8 minutes, or until lightly golden. Remove the chicken from the oil and let it drain on a wire rack.
- Increase the oil temperature to 365°F (180°C).
- Return the chicken to the hot oil in batches and fry for another 3-5 minutes, or until golden brown and crispy. Remove from oil and drain again.
- While the chicken is frying the second time, prepare the sauce. In a small saucepan, combine gochujang, soy sauce, honey (or corn syrup), rice vinegar, mirin, minced garlic, grated ginger, and sesame oil.
- Cook the sauce over medium heat, stirring constantly, until it thickens slightly, about 3-5 minutes.
- In a large bowl, toss the double-fried chicken pieces with the prepared sauce until well coated.
- Serve immediately, garnished with toasted sesame seeds and chopped green onions, if desired.
Notes
- Ensure the chicken is completely dry before coating with starch for maximum crispiness.
- Double frying is key to achieving the signature Korean fried chicken texture.
- Adjust the amount of gochujang for your preferred level of spice.
- The sauce can be made ahead of time and reheated before tossing with the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean