Description
Spicy Korean Fried Chicken is the ultimate crispy, flavorful, and spicy indulgence. This dish features double-fried chicken coated in a sticky, sweet, and fiery gochujang-based sauce that delivers the perfect balance of heat, sweetness, and umami. The crispy texture of the chicken, combined with the bold flavors of the sauce, makes it an irresistible dish that’s popular in Korean cuisine. Whether you’re preparing it for a party, game night, or simply craving some crunchy, spicy comfort food, this recipe is sure to impress.
Ingredients
Scale
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.
Instructions
Prepare the Chicken:
- Season the Chicken: In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and ginger powder. Toss to coat evenly.
- Prepare the Batter: In another bowl, whisk together cornstarch, flour, egg, and cold water until a smooth batter forms.
- 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:
- Heat the Oil: In a deep pan or pot, heat vegetable oil to 350°F (175°C).
- 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.
- 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:
- Prepare the Sauce: In a pan over medium heat, add sesame oil, minced garlic, and minced ginger. Sauté for 30 seconds until fragrant.
- 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:
- Toss the Chicken in Sauce: Add the crispy fried chicken to the pan and toss until fully coated in the spicy sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g