Korean Fried Chicken Recipe
Crispy fried chicken coated in sweet and spicy sauce.
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Ingredients
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Chicken Marinade
Batter and Frying
Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, minced ginger, soy sauce, rice wine, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken wings to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Batter
- 3
Make the Batter
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add cold water, whisking until the batter is smooth.
Frying the Chicken
- 4
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 180°C (350°F).
- 5
Coat and Fry the Chicken
Remove the marinated chicken from the refrigerator. Dip each wing into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 8-10 minutes per batch.
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Making the Sauce
- 7
Prepare the Sauce
In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until the sauce is well combined and slightly thickened, about 3-5 minutes.
Coating the Chicken
- 8
Coat the Chicken
In a large mixing bowl, toss the fried chicken wings in the sauce until evenly coated.
Serving
- 9
Garnish and Serve
Transfer the coated chicken to a serving plate and garnish with toasted sesame seeds and sliced green onions. Serve hot.