This isn’t just any fried chicken. This is Korean fried chicken, a dish that’s crispy, juicy, and packed with flavor. Trust me, once you try this, there’s no going back.
Why This Recipe Works
- The double-frying technique ensures an extra crispy exterior while keeping the inside juicy.
- A unique blend of spices and sauces gives this chicken its signature Korean flavor.
- Using potato starch in the batter creates a lighter, crispier coating than traditional flour.
Ingredients
- 2 lbs chicken wings, split at joints
- 1 cup potato starch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup water
- Oil for frying
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp sesame oil
Equipment Needed
- Deep fryer or large pot
- Thermometer
- Mixing bowls
- Whisk
- Tongs
Instructions
Step 1: Prepare the Chicken
Start by patting the chicken wings dry with paper towels. This helps the batter stick better. In a large bowl, mix the potato starch, all-purpose flour, salt, and black pepper. Gradually add water until the batter is smooth. Tip: Let the batter rest for 10 minutes for a crispier texture.
Step 2: First Fry
Heat oil in your deep fryer or pot to 350°F. Dip each chicken wing into the batter, letting excess drip off, then fry in batches for about 6 minutes. Don’t overcrowd the pot. Remove and let them rest on a wire rack.
Step 3: Second Fry
Increase the oil temperature to 375°F. Fry the chicken again for another 6 minutes until golden brown and crispy. Tip: The second fry is crucial for that ultimate crunch.
Step 4: Make the Sauce
While the chicken rests, mix gochujang, soy sauce, honey, minced garlic, and sesame oil in a saucepan over low heat. Stir until well combined and slightly thickened.
Step 5: Toss and Serve
Toss the fried chicken in the sauce until evenly coated. Serve immediately for the best texture. Tip: Garnish with sesame seeds and sliced green onions for an extra pop of flavor and color.
Tips and Tricks
For those looking to elevate their Korean fried chicken game, consider marinating the chicken in milk or buttermilk overnight to tenderize the meat further. Another pro tip is to add a bit of baking soda to the batter for an even crispier finish. If you’re watching your oil intake, you can bake the chicken after the first fry at 400°F for about 10 minutes instead of doing a second fry. Lastly, always use a thermometer to monitor oil temperature for consistent results.
Recipe Variations
- Sweet and Spicy: Adjust the amount of gochujang and honey to suit your taste.
- Garlic Parmesan: Skip the Korean sauce and toss the fried chicken in melted butter, minced garlic, and grated Parmesan.
- BBQ Style: Replace the gochujang sauce with your favorite BBQ sauce for a different twist.
Frequently Asked Questions
Can I use chicken breast instead of wings? Yes, you can use chicken breast cut into strips or chunks. Adjust frying times accordingly since breast meat cooks faster than wings.
Is there a substitute for gochujang? If you can’t find gochujang, mix together Sriracha and a bit of miso paste for a similar flavor profile.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Summary
This Korean fried chicken recipe delivers crispy, juicy, and flavorful chicken that’s perfect for any occasion. With a few tips and tricks, you can customize it to your liking.
