Spicy Korean Fried Chicken

Introduction

Spicy Korean Fried Chicken is the ultimate crispy, flavorful, and spicy indulgence. The chicken is double-fried to perfection, ensuring a crunchy texture that contrasts beautifully with the sticky, sweet, and fiery gochujang-based sauce. The sauce itself strikes the perfect balance of heat, sweetness, and umami, making each bite a burst of flavor.

I remember the first time I made this dish for a get-together—it was a hit right away. The combination of the crispy chicken and bold sauce had everyone coming back for more. What makes this recipe so great is how versatile it is; whether you’re serving it at a party, game night, or just craving some spicy comfort food, it’s sure to be a crowd-pleaser.

With its crispy coating and flavorful kick, Spicy Korean Fried Chicken is a dish you’ll want to make over and over again. The bold flavors and addictive texture will leave everyone craving more!

Perfect for:

• Game night snacks
• Party appetizers
• Comfort food cravings
• Korean food lovers
• Spicy food enthusiasts

Why You’ll Love This Spicy Korean Fried Chicken

Here’s why Spicy Korean Fried Chicken will become a go-to favorite:

• Ultra-Crispy Texture: The double-frying technique ensures an incredibly crispy and crunchy exterior that stays crisp even when coated with sauce.
• Bold, Spicy, and Sweet Flavor: The gochujang-based sauce is a perfect mix of heat, sweetness, and umami, making each bite irresistible.
• Perfectly Juicy Chicken: Despite the crispy coating, the inside remains tender and juicy.
• Great for Any Occasion: Whether it’s a party, dinner, or snack, this fried chicken is always a crowd-pleaser.
• Customizable Spice Level: You can easily adjust the heat level to suit your preference.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 4-6
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 30g, Carbs: 40g, Fat: 20g

Ingredients

Gather these ingredients to make your Spicy Korean Fried Chicken:

For the Chicken:

• 2 lbs (900g) chicken wings or boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 large egg
• ½ cup cold water
• 2 cups vegetable oil (for frying)

For the Sauce:

• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 1 teaspoon sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Ingredient Highlights

• Gochujang: This fermented Korean chili paste adds deep, spicy, and slightly sweet flavors to the sauce.
• Cornstarch & Flour: The combination creates a light and crispy coating when fried.
• Rice Vinegar: Adds a slight tang that balances the heat and sweetness of the sauce.
• Sesame Oil: Enhances the dish with a toasty, nutty aroma.
• Honey or Brown Sugar: Provides a sticky glaze that perfectly complements the spicy sauce.

Step-by-Step Instructions

Here’s how to make Spicy Korean Fried Chicken:

Prepare the Chicken:

1. Season the Chicken: In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and ginger powder. Toss to coat evenly.
2. Prepare the Batter: In another bowl, whisk together cornstarch, flour, egg, and cold water until a smooth batter forms.
3. Coat the Chicken: Dip each piece of chicken into the batter, ensuring it’s fully coated. Let any excess batter drip off.

Fry the Chicken:

4. Heat the Oil: In a deep pan or pot, heat vegetable oil to 350°F (175°C).
5. First Fry: Carefully add the coated chicken pieces to the hot oil in batches. Fry for about 6-8 minutes, or until lightly golden and cooked through. Remove and drain on a wire rack.
6. Double Fry for Extra Crispiness: Increase the oil temperature to 375°F (190°C) and fry the chicken again for 2-3 minutes, until deep golden brown and extra crispy. Drain on a wire rack.

Make the Sauce:

7. Prepare the Sauce: In a pan over medium heat, add sesame oil, minced garlic, and minced ginger. Sauté for 30 seconds until fragrant.
8. Mix in the Sauce Ingredients: Add gochujang, ketchup, soy sauce, honey, rice vinegar, and red pepper flakes. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.

Coat the Chicken:

9. Toss the Chicken in Sauce: Add the crispy fried chicken to the pan and toss until fully coated in the spicy sauce.

How to Serve Spicy Korean Fried Chicken

Spicy Korean Fried Chicken is best enjoyed hot and crispy. Here are some great serving ideas:

• With Rice: Serve it alongside steamed white rice to balance the heat.
• As a Snack: Pair with an ice-cold beer or soda for the ultimate comfort food experience.
• In a Wrap: Use the chicken as a filling for a wrap with lettuce and pickled vegetables.
• With Pickled Radish: Traditional Korean pickled radish (chikin-mu) adds a refreshing contrast to the spicy chicken.
• For Parties: Serve on a platter with toothpicks for an easy appetizer.

Additional Tips for Spicy Korean Fried Chicken

Here are some tips to ensure your Spicy Korean Fried Chicken turns out perfect every time:

• Double Fry for Extra Crispiness: The second fry makes the chicken even crunchier and helps it stay crispy longer.
• Use Cold Water in the Batter: This helps create a lighter, crispier texture.
• Adjust the Spice Level: Reduce or increase the gochujang and red pepper flakes to your preferred spice level.
• Work in Batches: Don’t overcrowd the pan when frying, as it can lower the oil temperature and make the chicken greasy.
• Let the Sauce Cool Slightly: If the sauce is too hot when tossing, it may make the coating less crispy. Let it cool for a minute before coating the chicken.
• Garnish with Sesame Seeds and Green Onions: These add great texture and extra flavor to the finished dish.
• Reheat in the Oven: If you have leftovers, reheat them in the oven at 375°F (190°C) for 10 minutes to restore crispiness.

Recipe Variations Spicy Korean Fried Chicken

Here are 10 variations you can try for Spicy Korean Fried Chicken:

• Extra Spicy Korean Fried Chicken: Increase the gochujang and red pepper flakes for more heat.
• Honey Butter Korean Fried Chicken: Toss the fried chicken in a mix of melted butter and honey for a milder, sweet twist.
• Garlic Soy Korean Fried Chicken: Swap the spicy sauce for a garlicky soy glaze.
• Sweet and Tangy Korean Fried Chicken: Add pineapple juice or orange juice to the sauce for a fruity contrast.
• Cheese Korean Fried Chicken: Top the chicken with melted mozzarella cheese for a cheesy variation.
• Korean BBQ Fried Chicken: Replace gochujang with Korean BBQ sauce for a smoky and sweet flavor.
• Coconut Korean Fried Chicken: Add shredded coconut to the batter for a tropical twist.
• Lemon Korean Fried Chicken: Add fresh lemon zest to the sauce for a citrusy kick.
• Boneless Korean Fried Chicken Bites: Cut chicken into bite-sized pieces for a more snackable version.
• Vegan Korean Fried Chicken: Use battered tofu or cauliflower instead of chicken for a plant-based alternative.

Freezing and Storage Spicy Korean Fried Chicken

• Freezing: Store leftover fried chicken in an airtight container and freeze for up to 2 months. Reheat in the oven to restore crispiness.
• Storage: Keep leftovers in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain crispiness.

Special Equipment Spicy Korean Fried Chicken

• Deep Fryer – for frying the chicken at the perfect temperature.
• Thermometer – to ensure the oil is heated to the correct temperature (around 350°F or 175°C).
• Wok or Large Skillet – for stir-frying the sauce.
• Tongs – to carefully turn the chicken during frying.
• Wire Rack – for draining excess oil from the fried chicken.
• Mixing Bowls – for preparing the batter and sauces.
• Pastry Brush – to apply sauce to the fried chicken.
• Sifter – to ensure the flour for the batter is light and evenly distributed.
• Strainer – for filtering out any leftover particles from the fried chicken oil.
• Blender or Food Processor – for making a smooth, uniform sauce for the chicken.

Frequently Asked Questions

1. Can I bake instead of fry?
   Yes, bake at 425°F (220°C) for 30-35 minutes, flipping halfway, or air-fry at 375°F (190°C) for 20 minutes.
2. How do I make it less spicy?
   Reduce the gochujang and omit red pepper flakes.
3. Can I use boneless chicken?
   Absolutely! Boneless thighs work great.

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Conclusion

Spicy Korean Fried Chicken is the ultimate fusion of crispy goodness, fiery heat, and a touch of sweetness. The double-fried chicken creates the perfect crunchy texture, while the spicy sauce brings a bold kick that’s tempered with a hint of sweetness. Whether you’re hosting a get-together or indulging on your own, this dish is guaranteed to be a hit with anyone who loves fried chicken with a twist.

It’s a fun and flavorful dish to prepare, and the best part is that it’s customizable—you can adjust the heat to suit your taste. Perfect for everything from casual meals to special occasions!

I’d love to see how your Spicy Korean Fried Chicken turns out! Snap a photo, share it on social media, and tag me—I can’t wait to see your delicious creation! Happy cooking!