If you're craving something crispy, spicy, and just downright delicious, this Classic Korean Fried Chicken is your go-to recipe. It's the perfect blend of savory and sweet with a hint of heat, making it a crowd-pleaser for any occasion.
The star here is, of course, the chicken wings. Their size and shape allow for a delightful ratio of crispy skin to juicy meat. The combination of all-purpose flour and cornstarch is what gives the chicken its exceptional crunch. Adding baking powder helps the coating puff slightly, ensuring a light and crispy texture. A touch of salt and black pepper seasons the chicken perfectly before frying.
Now for the sauce: soy sauce brings deep umami flavors, while rice vinegar adds a tangy brightness. Honey balances the heat and acidity with its sweetness. The combination of minced garlic and grated ginger introduces aromatic depth, and gochujang delivers that unmistakable Korean spice and flavor.
Pair your Korean Fried Chicken with a side of pickled radishes or kimchi to cut through the richness. A fresh, crisp salad with sesame dressing also complements the flavors beautifully. If you're serving a crowd, consider offering a variety of dipping sauces like spicy mayo or sweet chili.
Start by preparing the coating for your chicken wings. In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. This dry mix is the foundation of your crispy coating, so make sure it's well combined.
Next, take your chicken wings and coat them thoroughly in the flour mixture. You want each wing to be fully covered, so don't rush this step. Once coated, set them aside while you heat your oil.
Pour oil into a deep fryer or large, heavy pot. You need enough oil to submerge the wings, so don't skimp. Heat the oil to 350°F (175°C) — a thermometer is handy here to keep things precise.
Fry the wings in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy wings. Fry each batch for about 8-10 minutes, until they're golden brown and crispy. Keep an eye on them, as cooking times can vary slightly depending on wing size and oil temperature.
While the wings are frying, whip up your sauce. In a separate bowl, combine the soy sauce, rice vinegar, honey, minced garlic, grated ginger, and gochujang. Stir until it's a smooth, homogenous mixture.
Once all your wings are fried to crispy perfection, toss them in the sauce while they're still warm. This helps the sauce cling to the wings, ensuring each bite is flavorful. Serve immediately — these are best enjoyed fresh!
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