Korean Fried Chicken: Ultimate Crunch
A classic Korean Fried Chicken recipe featuring a super crispy, double-fried exterior and a delectable 'swicy' gochujang-based sauce that balances sweet, savory, and spicy flavors.
Ingredients
- 2 lb chicken wings and drumettes patted dry
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup water cold
- 4 cup vegetable oil for frying
- 0.5 cup gochujang Korean chili paste
- 0.25 cup soy sauce low sodium
- 0.25 cup honey
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil toasted
Instructions
- Pat chicken pieces thoroughly dry with paper towels to ensure maximum crispiness.
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water, mixing until a smooth, thin batter forms. Add the chicken pieces to the batter, ensuring they are evenly coated.
- Heat vegetable oil in a large deep pot or Dutch oven to 350°F (175°C). Fry chicken in batches for 6-8 minutes, until lightly golden. Do not overcrowd the pot. Remove chicken and place on a wire rack.
- While the chicken rests, prepare the sauce: In a small saucepan, combine gochujang, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
- Increase oil temperature to 375°F (190°C). Return the chicken to the hot oil and fry for another 4-6 minutes, or until deep golden brown and extra crispy. Remove and drain on a clean wire rack.
- Transfer the hot, crispy chicken to a large bowl. Pour the warm 'swicy' sauce over the chicken and toss gently until all pieces are evenly coated. Serve immediately.
Notes
For an extra kick, add a pinch of gochugaru (Korean chili flakes) to the sauce. Garnish with roasted sesame seeds or chopped peanuts for added texture and flavor. This recipe is best served immediately to maintain maximum crispiness.