Korean fried chicken recipe crispy and spicy
Korean fried chicken recipe crispy and spicy Okay, so let me tell you about my obsession with Korean fried chicken. It all started when I stumbled into this tiny little restaurant in the middle of nowhere, and they served me this crispy, spicy, sticky chicken that changed my life. No joke. I spent the next…
Korean fried chicken recipe crispy and spicy
Okay, so let me tell you about my obsession with Korean fried chicken. It all started when I stumbled into this tiny little restaurant in the middle of nowhere, and they served me this crispy, spicy, sticky chicken that changed my life. No joke. I spent the next six months trying to recreate it at home, and let’s just say… there were some disasters. But I finally nailed it, and now I’m sharing the magic with you.
This Korean fried chicken recipe is crispy, spicy, and ridiculously addictive. It’s got that perfect crunch, the kind that makes you close your eyes and just savor the moment. And the sauce? Oh man, the sauce. Sweet, spicy, garlicky—everything you want in life. Trust me, once you make this, you’ll never look at regular fried chicken the same way again.
Recipe Card
Recipe Title: Korean fried chicken recipe crispy and spicy
Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Calories: 450 kcal per serving
Ingredients:
- 2 lbs chicken wings or drumsticks (or both, because why not?)
- 1 cup cornstarch (for that insane crunch)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup cold water (or beer if you’re feeling fancy)
- Oil for frying (vegetable or peanut oil works best)
For the sauce:
- 1/4 cup gochujang (Korean chili paste—don’t skip this!)
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic, minced (or more, I won’t judge)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- Sesame seeds and chopped green onions for garnish (optional but highly recommended)
Directions:
- Mix the cornstarch, flour, salt, pepper, and garlic powder in a big bowl. Slowly whisk in the cold water (or beer) until you get a smooth batter. It should be kinda thick but still pourable.
- Toss the chicken in the batter until it’s fully coated. Let it sit for 10 minutes while you heat the oil to 350°F (175°C). If you don’t have a thermometer, just drop a tiny bit of batter in—if it sizzles and floats, you’re good.
- Fry the chicken in batches for about 8-10 minutes until golden and crispy. Don’t overcrowd the pan, or you’ll end up with soggy chicken, and nobody wants that. Drain on paper towels.
- While the chicken fries, make the sauce. Throw all the sauce ingredients into a small saucepan and simmer on low heat for 5 minutes, stirring until it’s thick and glossy.
- Once all the chicken is fried, crank the oil heat up to 375°F (190°C) and fry the chicken again for 2-3 minutes. This double-fry trick is the secret to extra crispiness.
- Toss the hot chicken in the sauce until it’s completely coated. Sprinkle with sesame seeds and green onions if you’re feeling fancy. Serve immediately—this stuff is best eaten fresh.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 450 | 35g | 20g | 30g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Gochujang | Sriracha + a little soy sauce (not the same, but it’ll work in a pinch) |
| Cornstarch | Potato starch (even crispier!) |
| Honey | Maple syrup or agave |
Tips
- Double-frying is non-negotiable. It’s what makes the chicken stay crispy even after saucing.
- If you’re scared of spice, start with half the gochujang and add more to taste. That stuff packs heat.
- Let the chicken rest for a few minutes after the second fry before saucing. It helps keep the crunch.
FAQ
Q: Can I use boneless chicken?
A: Sure! Thighs or breast pieces work, but adjust frying time—boneless cooks faster.
Q: What if I don’t have a deep fryer?
A: No worries! A heavy pot with a few inches of oil works just fine.
Q: Can I bake this instead?
A: You can, but it won’t be the same. Fried is the way to go for maximum crunch.
That’s it, folks! My go-to Korean fried chicken recipe that’s crispy, spicy, and downright addictive. It’s messy, it’s saucy, and it’s absolutely worth every sticky finger. Give it a shot and let me know how it turns out—just don’t blame me if you end up making it every weekend. Happy frying!
