KOREAN FRIED CHICKEN
The ultimate Korean fried chicken recipe that produces crispy fried chicken coated in a spicy, flavorful, and sweet Gochujang sauce.. Crispy and delectable, to boot!
I’m a big fan of fried chicken in any form. Fried chicken with a crispy, crunchy batter and a golden brown exterior is hard to resist. The fresh and juicy flavor of chicken is evident in every bite!
While I enjoy American-style fried chicken, my true passion is for Asian-style fried chicken, such as this spicy, flavorful, and utterly mouthwatering crispy Korean-style fried chicken drenched in traditional Korean red pepper sauce “gochujang.”
FRIED CHICKEN RECIPES FROM KOREAN CULTURE
Researching and sampling a wide variety of Korean dishes at restaurants helped me ensure that my recipe was accurate. After that, I worked on perfecting the recipe and am excited to share it with you!
There is no comparison to the ones you’d get at a restaurant, in my opinion.
Korean red pepper paste is called gochujang. You can’t do Korean cooking without it. In many Korean meals, it serves as a sauce or marinade, and it gives them their distinctive red color.
Gochujang is an essential ingredient in any Korean fried chicken recipe.
Shop at Korean or Asian grocers for gochujang, which can be made at home. In many supermarkets, you may also find them in the international aisle.
Cooking Korean Fried Chicken
It’s a simple process. Potato starch is used in coating the chicken first.
Mix Gojuchang red pepper paste with honey and other ingredients to make the fried chicken sauce.
Crunchy and crispy results are achieved by deep-frying the chicken in hot oil (around 375 degrees Fahrenheit).
There are just 335 calories in one serving of this meal.
INGREDIENTS:
- 400 g of chicken wings and drums
- ½ cup of potato starch
- Oil
- White sesame
- Ground black pepper
- Salt
DRESSING:
- 2-3 tablespoons of Korean gojuchang
- 2 tablespoons of honey
- 1 tablespoon of hot water
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
INSTRUCTIONS:
- Before being thoroughly coated in potato starch, the chicken was seasoned with salt and pepper. Set aside for now.
- Stir together all of the dressing’s components until well-combined.
- In a Dutch oven, deep skillet, or pan, add 3 inches of oil and bring it to a simmer. Raise the temperature of the oil to 190°C.
- Shake off any excess potato starch before re-coating the wings. Using tongs, carefully lower the wings into the hot oil and cook until crispy and light brown.
- On a paper towel, drain the wings of oil. Toss the wings with the dressing and coat thoroughly.
- Serve immediately with the sesame garnish.