Korean Fried Chicken
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients
For the Chicken:
- 2 pounds of chicken wings or drumettes
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Coating:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Korean Fried Chicken Sauce:
- 1/4 cup gochujang Korean red pepper paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame seeds optional, for garnish
- Vegetable oil for frying
Instructions
Marinate the Chicken:
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In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Mix well.
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Add the chicken wings or drumettes to the buttermilk mixture, making sure they are fully coated. Cover and refrigerate for at least 1 hour, or ideally, overnight for maximum flavor.
Prepare the Coating:
-
In a separate bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix thoroughly.
Heat the Oil:
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Pour enough vegetable oil into a deep skillet or a deep fryer to submerge the chicken pieces. Heat the oil to 350°F (175°C).
Coat the Chicken:
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Take the marinated chicken pieces one by one and dredge them in the coating mixture, ensuring they are evenly coated. Shake off any excess coating.
Fry the Chicken:
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Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
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Fry the chicken for about 10-12 minutes, turning occasionally, until they are golden brown and crispy and the internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towel.
Make the Korean Fried Chicken Sauce:
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In a saucepan, combine the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
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Heat the sauce over low heat, stirring constantly until it thickens slightly, about 5 minutes. Remove from heat.
Coat the Fried Chicken:
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In a large mixing bowl, toss the fried chicken pieces with the Korean fried chicken sauce until they are evenly coated.
Serve:
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Transfer the sauced chicken to a serving platter and sprinkle with toasted sesame seeds if desired.
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