Korean Fried Chicken Recipe
Crispy fried chicken tossed in Korean hot sauce.
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Ingredients
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Chicken Marinade
Korean Hot Sauce
For Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine garlic powder, ginger powder, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken wings to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Preparing the Korean Hot Sauce
- 3
Mix the Sauce Ingredients
In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Stir until well blended.
- 4
Heat the Sauce
Place the saucepan over medium heat and bring to a gentle simmer. Cook for about 5 minutes until the sauce thickens slightly. Remove from heat and set aside.
Frying the Chicken
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Sprinkle cornstarch over the chicken wings and toss to coat evenly.
- 6
Heat the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 175°C (350°F).
- 7
Fry the Chicken
Carefully add the chicken wings to the hot oil in batches, making sure not to overcrowd the pot. Fry for 8-10 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 8
Toss in Sauce
In a large bowl, add the fried chicken wings and pour the Korean hot sauce over them. Toss to coat the wings evenly in the sauce.
Serving
- 9
Serve the Chicken
Transfer the sauced chicken wings to a serving platter and enjoy immediately while hot.