Description
A crispy and flavorful Korean fried chicken recipe that turns simple chicken into a culinary celebration, perfect for gatherings.
Ingredients
- 2 pounds chicken pieces (wings, drumsticks, or thighs)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon baking powder
- Oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- Sesame seeds and chopped green onions for garnish
Instructions
- In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and baking powder.
- Dredge the chicken pieces in the flour mixture, ensuring each piece is fully coated.
- Heat oil in a deep pan over medium-high heat. Fry the chicken in batches for about 8-10 minutes or until they turn golden brown and crispy.
- Remove the fried chicken from the oil and drain on paper towels.
- In a saucepan, mix gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Heat and stir until well combined.
- Toss the fried chicken in the sauce until fully coated.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For the crispiest chicken, consider a double frying technique. Keep the first batch warm in a low oven while finishing the rest.
