Crispy Spicy Korean Fried Chicken

Crispy Spicy Korean Fried Chicken is a favorite dish for many! It combines the crunch of perfectly fried chicken with a flavorful spicy sauce that has a kick. This recipe is great for gatherings, game days, or just a special treat for yourself. Plus, it’s easier to make than you might think!

how to make Crispy Spicy Korean Fried Chicken

Ingredients

• 2 pounds chicken wings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Oil for frying
• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Sesame seeds for garnish
• Green onions for garnish

Directions

1. In a large bowl, marinate the chicken wings in buttermilk for at least 1 hour.
2. In another bowl, mix together flour, corn starch, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove the chicken wings from buttermilk, allowing excess to drip off, then coat in the flour mixture.
4. Heat oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes. Drain on paper towels.
6. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Stir until well combined and heated through.
7. Toss the fried chicken wings in the sauce until well coated.
8. Serve hot, garnished with sesame seeds and chopped green onions.

how to serve Crispy Spicy Korean Fried Chicken

Serve your Crispy Spicy Korean Fried Chicken hot. You can place the wings on a platter and sprinkle sesame seeds and chopped green onions on top for a beautiful presentation. Pair it with some pickled vegetables or a side salad for a complete meal.

how to store Crispy Spicy Korean Fried Chicken

If you have leftovers, let the chicken cool completely. Store it in an airtight container in the fridge for up to 2-3 days. To reheat, place it in the oven or air fryer to maintain its crispiness.

tips to make Crispy Spicy Korean Fried Chicken

• Marinating the chicken in buttermilk helps make it tender and juicy.
• Be careful not to overcrowd the pot when frying, as this can lower the oil temperature and make the chicken less crispy.
• If you prefer a milder version, reduce the amount of cayenne pepper or omit it entirely.

variation

You can try using other cuts of chicken, such as drumsticks or boneless thighs. Adjust the cooking time accordingly for different cuts.

FAQs

1. Can I use frozen chicken wings?
Yes, you can use frozen chicken wings. Just make sure to thaw them completely before marinating and cooking.

2. What if I don’t have gochujang?
If you don’t have gochujang, you can use sriracha or a mix of hot sauce and miso paste as an alternative, but the flavor will be different.

3. Can I make this recipe in advance?
You can prepare the chicken and store it in the fridge after coating it in the flour mixture. Fry it just before serving to keep it crispy.

Crispy Spicy Korean Fried Chicken

This dish features perfectly fried chicken wings coated in a flavorful spicy sauce that offers a delightful kick, making it a favorite for gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Korean

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Chicken

• 2 pounds chicken wings
• 1 cup buttermilk for marinating
• 1 cup all-purpose flour for coating
• 1 tablespoon corn starch for crispiness
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper increase for more heat
• Oil for frying for deep frying

For the Sauce

• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

For Garnish

• Sesame seeds for garnish
• Green onions chopped, for garnish

Instructions

 

Preparation

• In a large bowl, marinate the chicken wings in buttermilk for at least 1 hour.
• In another bowl, mix together flour, corn starch, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Coating and Frying

• Remove the chicken wings from buttermilk, allowing excess to drip off, then coat in the flour mixture.
• Heat oil in a deep fryer or large pot to 350°F (175°C).
• Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes. Drain on paper towels.

Making the Sauce

• In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Stir until well combined and heated through.
• Toss the fried chicken wings in the sauce until well coated.

Serving

• Serve hot, garnished with sesame seeds and chopped green onions.

Notes

Marinating the chicken in buttermilk helps make it tender and juicy. Be careful not to overcrowd the pot when frying, as this can lower the oil temperature and make the chicken less crispy. If you prefer a milder version, reduce the amount of cayenne pepper or omit it entirely.

Keyword Finger Foods, Fried Chicken, Game Day Snacks, Korean Chicken, Spicy Chicken