Description
Sizzling Korean Fried Chicken delivers a perfect harmony of crunchy exterior and juicy meat, promising an explosion of flavor that dances between sweet and spicy. Crisp golden coating and tangy sauce invite you to savor Seoul’s street food magic in every irresistible bite.
Ingredients
Scale
Chicken:
- 2 lbs (900 g) chicken wings or drumsticks
Coating and Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
Sauce and Seasoning:
- 1/4 cup gochujang (korean red chili paste)
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
Frying:
- 4 cups vegetable oil for deep frying
Instructions
- Pat chicken pieces thoroughly dry with paper towels to ensure optimal crispiness and prevent oil splattering during frying.
- Create a dual-layer coating by mixing flour and cornstarch in one bowl, whisking eggs with salt and pepper in another bowl.
- Dredge each chicken piece first in the dry flour mixture, then dip completely into egg wash, ensuring full and even coverage.
- Heat vegetable oil in a deep, heavy-bottomed pot to 350°F, maintaining consistent temperature for uniform cooking.
- Carefully lower coated chicken pieces into hot oil, frying in batches to avoid overcrowding and ensure crisp exterior.
- Fry chicken for 10-12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Remove chicken and drain on wire rack or paper towels to preserve crispiness and remove excess oil.
- For sauce, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a saucepan.
- Simmer sauce over medium heat for 3-4 minutes until slightly thickened and ingredients are well incorporated.
- Toss hot fried chicken in prepared sauce, coating evenly and thoroughly.
- Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
- Serve immediately while chicken remains crisp and sauce is warm.
Notes
- Moisture Control ensures the chicken skin achieves maximum crispiness by thoroughly patting dry before coating, eliminating excess water that causes soggy breading.
- Double-Coating Technique creates an ultra-crispy exterior by using flour and cornstarch mixture, which provides a thicker, crunchier layer compared to standard breading.
- Temperature Precision matters critically when deep-frying, maintaining 350°F prevents oil absorption and guarantees golden, crunchy chicken without greasiness.
- Batch Frying prevents overcrowding in the pan, allowing each piece to cook evenly and maintain consistent crispness without lowering oil temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 150 mg