Dive into the sensational world of Spicy Korean Fried Chicken, a dish that promises to tantalize your taste buds with its impeccable balance of heat, crispiness, and flavor. This Spicy Korean Fried Chicken, a beloved staple in Korean street food, has garnered global admiration for all the right reasons. Envision crispy, juicy chicken morsels, dunked in a flavorful mix of spices, fried to golden-brown perfection, and finally basked in an addictive spicy glaze. Whether you’re an enthusiast of intense tastes or just aiming to upgrade your fried chicken repertoire, this Spicy Korean Fried Chicken recipe is poised to become a mainstay in your kitchen. Embrace the adventure and get set to relish every bite!
For the Chicken:
- 2 pounds of chicken wings or drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste for desired spiciness)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying
For the Spicy Glaze:
- 1/4 cup gochujang (Korean red pepper paste)
- 3 tablespoons soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame seeds
- Sliced green onions for garnish
1. Marinating the Chicken
- Chicken wings or drumsticks should first be washed and dried with paper towels.
- The spice mixture can be made by combining the following ingredients in a large bowl: salt, black pepper, paprika, cayenne pepper, onion powder, garlic powder, and paprika.
- Toss the chicken with the spice mixture so that it is evenly coated. Marinate the chicken for at least 30 minutes and 2 hours in the refrigerator.
2. Coating the Chicken
- Combine the all-purpose flour and cornstarch in a separate basin.
- Dredge each marinated chicken piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
3. Frying the Chicken
- Oil should be heated to 350F (175C) in a deep, heavy-bottomed pot.
- Carefully lower a few pieces of coated chicken into the hot oil using tongs. Be cautious not to overcrowd the pot.
- Fry the chicken for about 8-10 minutes or until golden brown and crispy. Check the interior temperature of the chicken with a thermometer to ensure it has reached 165 degrees Fahrenheit (74 degrees Celsius).
- When the chicken is done cooking, remove it from the oil with a slotted spoon and place it on a wire rack or a dish lined with paper towels.
4. Making the Spicy Glaze
- Combine gochujang, soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan.
- Maintain constant stirring over medium heat for two to three minutes or until the mixture is uniform and thickened somewhat.
- Take the glaze off the stove and mix in the sesame seeds after they’ve been roasted.
5. Glazing the Chicken
- Add the fried chick n and spicy glaze to a large mixing bowl.
- Toss the chicken gently in the glaze until all pieces are coated evenly.
6. Serving and Garnishing
- Arrange the glazed spicy Korean fried chicken on a serving platter.
- As a finishing touch, some sliced green onions and toasted sesame seeds provide flavor and texture.
7. Enjoy the Delightful Crunch!
Serve your Spicy Korean Fried Chicken hot, and watch as your guests’ eyes light up with delight. The crispy exterior, tender meat, and bold, spicy flavors are a match made in food heaven. Whether you’re enjoying it as an appetizer, a main dish, or even as a crowd-pleasing party snack, this recipe will satisfy your cravings for crunch and spice. So get up some friends and family, get ready to indulge in this fantastic Korean culinary invention, and have an experience you will remember!