Name: Irresistible Korean Fried Chicken with Sweet-Spicy Crunch
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 4 cups Vegetable Oil (For frying; use enough to fully submerge the chicken wings.); 1 teaspoon Kosher Salt (Enhances flavor; distribute evenly during seasoning.); 1 teaspoon Freshly Ground Black Pepper (Adjust according to taste preference.); 1 cup Baking Powder (Essential for an extra crispy coating.); 1 teaspoon Garlic Powder (Provides savory undertones.); 2 pounds Chicken Wings (The star of the dish; avoid skinless pieces.); 1 tablespoon Freshly Grated Ginger (Adds warmth and zest.); 1 cup Cornstarch (Crucial for creating that flaky, crunchy texture.); 4 tablespoons Butter (Brings richness to the sauce.); 4 small Dried Red Chilis (Infuses heat; customize according to spice tolerance.); 1 tablespoon Freshly Minced Ginger (Boosts the sauce's flavor profile.); 4 cloves Garlic, Minced (Adds depth; fresh cloves recommended.); 3 tablespoons Gochujang (Sets the sauce apart with authentic spice.); 1/2 cup Ketchup (Balances flavors with sweetness.); 2 tablespoons Rice Vinegar (Provides acidity.); 1/4 cup Low-Sodium Soy Sauce (Adds umami.); 1/4 cup Honey (Natural sweetener.); 1/4 cup Packed Brown Sugar (Enhances sweetness.); 1/4 cup Cocktail Peanuts (Optional crunch factor.); 2 tablespoons Sesame Seeds (For visual appeal.); 2 tablespoons Green Onion, Sliced (Adds a fresh finish.)

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As the sizzling sound of chicken hitting hot oil fills the air, the anticipation begins to bubble over. This recipe for Korean Fried Chicken promises a crunchy texture that will have you saying goodbye to takeout for good. With a sweet-and-spicy sauce that perfectly balances heat and flavor, your homemade chicken will rival any restaurant’s. Not only is this dish incredibly satisfying, but it’s also gluten-free thanks to cornstarch, making it a win for those who like to indulge without the guilt. Whether you’re hosting a lively dinner party or enjoying a cozy night in, this easy-to-make recipe is sure to become a beloved staple in your kitchen. Ready to make a meal that will impress everyone at the table? Let’s dive into those crispy, delicious wings!

Why is Korean Fried Chicken a Must-Try?

Irresistible Crunch: The secret to this dish lies in its double-frying technique, ensuring an ultra-crispy exterior that crackles with every bite.

Sweet and Spicy Balance: Experience a delightful blend of flavors with our signature sauce that perfectly melds sweetness and heat, making each piece unforgettable.

Quick & Easy: Designed for busy lifestyles, this recipe requires minimal prep time while delivering restaurant-quality results right in your home.

Versatile Options: Customize your dish by using different chicken parts or adjusting the spice level to suit your taste—wings, thighs, or legs all work beautifully!

Crowd-Pleaser: Whether you’re serving family or friends, this dish guarantees rave reviews, creating a memorable dining experience that leaves everyone asking for seconds. Don’t forget to round out your meal with some Cheesy Garlic Chicken or Garlic Chicken Thighs for a well-rounded feast!

Korean Fried Chicken Ingredients

Prepare to embark on a crunchy flavor journey with these essential ingredients for your Korean Fried Chicken!

For the Chicken
• Vegetable Oil – For frying; use enough to fully submerge the chicken wings for even cooking.
• Kosher Salt – Enhances flavor; make sure to distribute evenly during the seasoning stage.
• Freshly Ground Black Pepper – Adds depth; adjust according to your taste preference.
• Baking Powder – Essential for an extra crispy coating; avoid substituting with baking soda to maintain the intended flavor.
• Garlic Powder – Provides savory undertones; fresh garlic can offer a punchier taste if desired.
• Chicken Wings – The star of the dish; feel free to swap with legs or thighs but avoid skinless pieces for optimal texture.
• Freshly Grated Ginger – Adds warmth and a hint of zest; fresh is always better than powdered.
• Cornstarch – Crucial for creating that flaky, crunchy texture; this gluten-free element is a game changer!

For the Sauce
• Butter – Brings richness to the sauce; feel free to adjust the quantity for your taste.
• Small Dried Red Chilis – Infuses heat into the sauce; customize the quantity to match your spice tolerance.
• Freshly Minced Ginger – Boosts the sauce’s flavor profile; don’t shy away from generosity here!
• Cloves Garlic, Minced – Adds depth; fresh cloves are recommended over powdered garlic.
• Gochujang – Korean red chili paste that sets the sauce apart with its authentic spice and depth.
• Ketchup – Balances the flavors while contributing a touch of sweetness to the mix.
• Rice Vinegar – Provides acidity to elevate the sauce’s complexity.
• Low-Sodium Soy Sauce – Adds umami without overwhelming saltiness; a perfect complement to sweet and spicy notes.
• Honey – A natural sweetener that harmonizes with the heat of the sauce.
• Packed Brown Sugar – Deepens the sweetness and enhances the complexity of the flavor.

For Garnish
• Cocktail Peanuts – An optional crunch factor; they can add a delightful texture contrast.
• Sesame Seeds – Perfect for visual appeal and an added crunch; sprinkle generously!
• Green Onion, Sliced – Adds a fresh finish and a pop of color; chives can be used as a tasty substitute.

Now that you have all the ingredients, let’s transform your kitchen into a vibrant Korean eatery with this fun and flavorful journey!

Step‑by‑Step Instructions for Korean Fried Chicken

Step 1: Prep Chicken
Begin by patting the chicken wings dry with paper towels to ensure maximum crispiness. In a large mixing bowl, combine kosher salt, freshly ground black pepper, baking powder, and garlic powder. Toss the dried wings in the seasoning mixture so that they are evenly coated. Allow the wings to marinate for at least 30 minutes, giving time for the flavors to penetrate.

Step 2: First Fry
Heat vegetable oil in a deep pot to approximately 300°F (150°C), ensuring there’s enough oil to fully submerge the wings. Carefully place the marinated wings in the oil, frying them for about 10-15 minutes until they are cooked through but not yet crispy; they should have a light golden hue. Use a slotted spoon to remove the wings from the oil, letting the excess oil drip off, and transfer them to a wire rack to rest.

Step 3: Increase Oil Temperature
Once the wings have rested, increase the temperature of the oil to 375°F (190°C). This higher temperature will ensure that the wings become perfectly crispy during the second fry. Keep a close eye on the temperature using a candy thermometer if available, to prevent any burning or uneven cooking.

Step 4: Second Fry
Carefully add the rested wings back into the hot oil in batches to avoid overcrowding. Fry them for about 5-7 minutes, or until they are a deep golden brown and ultra-crispy. As the wings cook, you’ll hear a satisfying sizzle and see the bubbles around the chicken intensify; this is a great indicator that they are getting perfectly crisp.

Step 5: Prepare Sauce
While the chicken is frying, melt butter in a separate saucepan over medium heat. Add minced garlic and freshly grated ginger, sautéing for about 1-2 minutes until fragrant. Then incorporate gochujang, ketchup, rice vinegar, low-sodium soy sauce, honey, and brown sugar. Stir the sauce continuously until everything is well-blended and simmer for 5 minutes, allowing the flavors to meld beautifully.

Step 6: Toss Wings
Once the wings are golden brown and crispy, remove them from the oil and drain on a wire rack or paper towels. Transfer the wings into the saucepan with the sweet-and-spicy sauce. Toss them gently until the wings are thoroughly coated, ensuring every delicious piece is glazed with the irresistible Korean fried chicken sauce.

Step 7: Garnish and Serve
Finally, plate your beautifully glazed Korean fried chicken wings. For added texture and flair, sprinkle with cocktail peanuts, sesame seeds, and sliced green onions. Serve immediately to enjoy the contrast of the crunchy coating and succulent chicken, along with that mouthwatering sweet-and-spicy flavor.

What to Serve with Crispy Korean Fried Chicken?

As you savor the delightful crunch of each wing, consider these delicious pairings that will elevate your meal experience.

Sticky Rice: A perfect companion for soaking up the sweet-and-spicy sauce and adding a satisfying texture contrast.
Grilled Broccoli: Charred and slightly crispy, this veggie dish offers a fresh green element that lightens the meal beautifully.
Pickled Cucumbers: The tangy crunch of pickled cucumbers adds a refreshing zing, providing a lovely contrast to the rich chicken.
Macaroni Salad: Creamy and comforting, this side dish enhances the meal with its cool, thick texture and savory notes.
Korean Coleslaw: A vibrant mix of cabbage and carrots, it brings a crunchy, spicy twist that harmonizes with the chicken’s flavors.
Korean Beer: A crisp, light lager pairs wonderfully with the spicy wings, keeping your palate refreshed and appetite lively.
Green Onion Pancakes: Soft and savory, these pancakes offer a delightful texture difference, complementing the chicken’s crispiness.
Sliced Watermelon: Juicy and sweet, this fruit is a perfect dessert that washes down the spice while refreshing your palate.

Make Ahead Options

These Korean Fried Chicken wings are perfect for meal prep enthusiasts! You can marinate the chicken in the spice mixture up to 24 hours in advance, allowing the flavors to deeply infuse. After marinating, you can also par-fry the wings until cooked through, then cool them completely and refrigerate for up to 3 days. When you’re ready to serve, simply increase the oil temperature and give the wings a second fry for about 5-7 minutes until they’re golden and crispy. This approach not only saves you time on busy weeknights but also ensures your wings retain that delightful crunch and flavor, making them just as delicious as if made fresh!

How to Store and Freeze Korean Fried Chicken

Fridge: Store leftover Korean fried chicken in an airtight container for up to 4-5 days, ensuring it’s completely cooled before sealing.

Freezer: For longer preservation, freeze the chicken in a single layer on a baking sheet before transferring it to a freezer bag. Enjoy within 3 months for optimal texture.

Reheating: To maintain the crispy exterior, reheat in an oven at 375°F (190°C) for 10-15 minutes or use an air fryer for about 5-8 minutes, until hot and crunchy.

Wrap Well: If freezing, wrap pieces in plastic wrap or parchment paper before placing in a bag, to prevent freezer burn and retain moisture.

Expert Tips for Korean Fried Chicken

Dry Wings Thoroughly: Ensure chicken wings are patted completely dry before marinating. Moisture will hinder the crispiness, leading to soggy fried chicken.
Monitor Oil Temperature: Use a candy thermometer for precise oil temperature control, especially during the frying process. Too hot can burn the coating, while too cool results in oily, soggy wings.
Fry in Batches: Avoid overcrowding the pot when frying. Frying too many wings at once can lower the oil temperature, resulting in less crunchy Korean fried chicken.
Marinate for Flavor: Allow your wings to marinate for at least 30 minutes or longer if possible. This enhances the flavor and tenderness of the chicken, providing a juicy bite.
Customize Spice Level: Feel free to adjust the number of dried red chilis in the sauce for a perfect balance of heat to suit your taste preferences.

Korean Fried Chicken Variations & Substitutions

Feel free to explore and personalize your Korean Fried Chicken with these delightful twists and adjustments that will add your own flair to this classic dish!

Herb-Infused: Add finely chopped fresh herbs like cilantro or parsley to the sauce for a refreshing twist.
Crispy Thighs: Swap wings for chicken thighs; their juiciness brings another layer of flavor that complements the sauce perfectly.
Gluten-Free: Ensure your soy sauce and any other condiments are gluten-free; many brands offer great options that retain the same rich taste.
Spicy Kick: For those who love heat, mix in a dash of chili flakes or Sriracha directly into your sauce for an extra punch!
Coconut Sugar Alternative: Replace brown sugar with coconut sugar for a lower glycemic index option that still provides sweetness and depth to the sauce.
Air Fryer Method: If you’re looking to cut down on oil, try cooking the chicken wings in an air fryer, which still achieves that crispiness with less fat!
Zesty Citrus Kick: Incorporate some lime or lemon zest into the sauce for a zesty note that elevates the overall flavor profile.
Sweet Potato Fries: Serve with crispy sweet potato fries instead of traditional sides; their natural sweetness pairs beautifully with the savory chicken.

Whichever variation you choose, don’t miss trying out other delicious meals like Korean BBQ Steak or Teriyaki Pineapple Chicken that complement this flavorful dish!

Korean Fried Chicken Recipe FAQs

How do I choose the right chicken for this recipe?
Absolutely! Opt for well-marbled chicken wings, legs, or thighs for the best flavor and juiciness. Make sure they are fresh and free from dark spots, which indicate spoilage. If you prefer a healthier option, you can trim excess skin but avoid using skinless pieces, as they won’t achieve the desired crunchy texture.

How should I store leftover Korean fried chicken?
To keep your Korean fried chicken delicious, store it in an airtight container in the refrigerator for up to 4-5 days. Ensure it’s completely cooled before sealing to prevent moisture buildup. I often recommend placing a paper towel inside the container to absorb any excess moisture, keeping the chicken crispy for longer.

Can I freeze Korean fried chicken?
Yes! For long-term storage, freeze your chicken after it’s cooked and cooled. Place the wings on a baking sheet in a single layer and freeze for about 1-2 hours until firm. Then, transfer them to a freezer bag or wrap them in plastic wrap, ensuring to remove as much air as possible. They’ll keep well for up to 3 months.

What if my chicken isn’t crispy after frying?
Very! If your chicken comes out soggy, it’s usually because moisture was retained during the frying process. Always pat your chicken wings dry before marinating, and avoid overcrowding the pot when frying. If you’re still having trouble, you might need to check the oil temperature; remember, it should be around 375°F (190°C) for that perfect crunch!

Are there any dietary considerations for this recipe?
Certainly! This Korean fried chicken recipe is gluten-free when using cornstarch instead of traditional flour. However, be mindful if you have specific allergies to ingredients like soy sauce or gochujang in the sauce. You can substitute low-sodium soy sauce with gluten-free tamari and look for gluten-free gochujang options to adapt the recipe to your needs.