Crispy Spicy Korean Fried Chicken

Crispy Spicy Korean Fried Chicken is a favorite dish for many! It combines the crunch of perfectly fried chicken with a flavorful spicy sauce that has a kick. This recipe is great for gatherings, game days, or just a special treat for yourself. Plus, it’s easier to make than you might think!

how to make Crispy Spicy Korean Fried Chicken

Ingredients

• 2 pounds chicken wings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Oil for frying
• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Sesame seeds for garnish
• Green onions for garnish

Directions

1. In a large bowl, marinate the chicken wings in buttermilk for at least 1 hour.
2. In another bowl, mix together flour, corn starch, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove the chicken wings from buttermilk, allowing excess to drip off, then coat in the flour mixture.
4. Heat oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes. Drain on paper towels.
6. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Stir until well combined and heated through.
7. Toss the fried chicken wings in the sauce until well coated.
8. Serve hot, garnished with sesame seeds and chopped green onions.

how to serve Crispy Spicy Korean Fried Chicken

Serve your Crispy Spicy Korean Fried Chicken hot. You can place the wings on a platter and sprinkle sesame seeds and chopped green onions on top for a beautiful presentation. Pair it with some pickled vegetables or a side salad for a complete meal.

how to store Crispy Spicy Korean Fried Chicken

If you have leftovers, let the chicken cool completely. Store it in an airtight container in the fridge for up to 2-3 days. To reheat, place it in the oven or air fryer to maintain its crispiness.

tips to make Crispy Spicy Korean Fried Chicken

• Marinating the chicken in buttermilk helps make it tender and juicy.
• Be careful not to overcrowd the pot when frying, as this can lower the oil temperature and make the chicken less crispy.
• If you prefer a milder version, reduce the amount of cayenne pepper or omit it entirely.

variation

You can try using other cuts of chicken, such as drumsticks or boneless thighs. Adjust the cooking time accordingly for different cuts.

FAQs

1. Can I use frozen chicken wings?
Yes, you can use frozen chicken wings. Just make sure to thaw them completely before marinating and cooking.

2. What if I don’t have gochujang?
If you don’t have gochujang, you can use sriracha or a mix of hot sauce and miso paste as an alternative, but the flavor will be different.

3. Can I make this recipe in advance?
You can prepare the chicken and store it in the fridge after coating it in the flour mixture. Fry it just before serving to keep it crispy.

Crispy Spicy Korean Fried Chicken

This recipe delivers perfectly crispy, double-fried chicken coated in a vibrant, sweet, and spicy Korean gochujang sauce. It's an irresistible dish perfect for gatherings or a satisfying weeknight meal.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 kg chicken wings and/or drumettes patted very dry
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp fresh ginger grated
• 2 cloves garlic minced

Coating

• 1 cup all-purpose flour
• 0.5 cup cornstarch (or potato starch)
• 1 tsp baking powder
• 1 large large egg
• 0.5 cup cold water (or soda water for extra crispiness)
• vegetable oil for deep frying

Spicy Korean Sauce

• 0.25 cup gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili flakes, adjust to taste)
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 0.25 cup honey or corn syrup
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tsp fresh ginger grated
• 1 tbsp sesame oil
• 2 tbsp water

Garnish

• 2 tbsp toasted sesame seeds
• 2 tbsp chopped peanuts
• 2 green onions thinly sliced

Equipment

• Large bowls
• Whisk
• Deep pot or Dutch oven
• Tongs
• Wire rack
• Saucepan

Method

 

Instructions

1. In a large bowl, season the dried chicken pieces with salt, pepper, grated ginger, and minced garlic. Toss to coat evenly.
2. In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Whisk the egg with cold water, then add to dry ingredients, mixing until just combined.
3. Heat vegetable oil in a deep pot to 170°C (340°F). Dip chicken into batter, let excess drip, then fry in batches for 6-8 minutes until light golden and cooked through. Remove and place on a wire rack.
4. While chicken fries, combine gochujang, gochugaru, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water in a saucepan. Bring to a simmer over medium heat, stirring until thickened, about 5 minutes.
5. Increase oil temperature to 190°C (375°F). Fry the chicken again in batches for 2-3 minutes until deep golden brown and extra crispy. Drain on a wire rack.
6. In a large clean bowl, add the hot crispy chicken and pour the prepared spicy Korean sauce over it. Toss quickly to coat every piece evenly. Garnish with toasted sesame seeds, chopped peanuts, and sliced green onions, then serve immediately.

Notes

For extra crispiness, ensure chicken is patted very dry before seasoning. Adjust gochugaru to control the spice level. Serve with pickled radishes or rice to complement the rich flavors.