Crispy on the outside, incredibly tender on the inside, this Korean fried chicken is coated in a sticky, savory, sweet, and spicy gochujang sauce that delivers an unforgettable flavor experience.
Crispy Gochujang Chicken
Crispy on the outside, incredibly tender on the inside, this Korean fried chicken is coated in a sticky, savory, sweet, and spicy gochujang sauce that delivers an unforgettable flavor experience.
Ingredients
- 1 kg boneless skinless chicken thighs or wings
- 1 tablespoon soy sauce
- 1 teaspoon ginger grated
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cold water
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or corn syrup
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 4 cups vegetable oil for deep frying
- 1 tablespoon sesame seeds toasted
- 2 tablespoons green onions sliced
Instructions
- 1. Marinate the chicken: In a bowl, combine chicken pieces with 1 tablespoon soy sauce, grated ginger, garlic powder, and 0.25 teaspoon black pepper. Mix well and let sit for 15-20 minutes.
- 2. Prepare the dredging batter: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Gradually add cold water, whisking until a smooth, thin batter forms.
- 3. Coat the chicken: Dip each marinated chicken piece into the batter, ensuring it's fully coated. Let any excess drip off.
- 4. First fry: Heat vegetable oil in a large pot or deep fryer to 170°C (340°F). Fry chicken in batches for 5-7 minutes until lightly golden and cooked through. Remove and place on a wire rack.
- 5. Second fry: Increase oil temperature to 190°C (375°F). Fry chicken again in batches for 3-5 minutes until deep golden brown and extra crispy. Remove and place on a wire rack.
- 6. Make the gochujang sauce: While chicken is frying, combine gochujang, 2 tablespoons soy sauce, rice vinegar, honey/corn syrup, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium-low heat, stirring constantly, until slightly thickened, about 2-3 minutes.
- 7. Coat the chicken: In a large bowl, toss the hot, double-fried chicken with the warm gochujang sauce until every piece is evenly coated.
- 8. Serve: Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
For extra crispiness, ensure chicken pieces are patted very dry before dredging. Adjust gochujang amount for your preferred spice level. Serve with pickled radishes or a side of steamed rice. You can substitute corn syrup for honey for a glossier finish.
