Korean Fried Chicken: A Crispy, Flavorful Delight

Korean fried chicken, known for its crispy texture and flavorful sauce, has become a popular dish around the world. This dish is characterized by its double-frying technique, which ensures a crunchy exterior and juicy interior, paired with a sweet and spicy glaze that tantalizes the taste buds. Here’s how you can make this delicious Korean fried chicken at home.

Ingredients:

For the Chicken:

• 2 pounds chicken wings or drumettes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup cornstarch
• Vegetable oil (for frying)

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil

For Garnish:

• Toasted sesame seeds
• Sliced green onions

Instructions:

1. Preparing the Chicken:

1. Season the Chicken:

• In a large bowl, season the chicken wings or drumettes with salt, black pepper, garlic powder, and onion powder. Mix well to ensure even coating.

1. Coat with Cornstarch:

• Place the cornstarch in a shallow dish. Dredge each piece of chicken in the cornstarch, ensuring a light, even coating. Shake off any excess cornstarch.

2. Frying the Chicken:

3. Heat the Oil:

• In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

3. First Fry:

• Carefully add the chicken pieces to the hot oil in batches. Fry for about 6-8 minutes or until the chicken is lightly golden. Remove and drain on paper towels. Allow the chicken to rest for a few minutes.

3. Second Fry:

• Increase the oil temperature to 375°F (190°C). Return the chicken to the oil and fry for an additional 2-3 minutes or until the chicken is deep golden brown and crispy. Remove and drain on paper towels.

3. Making the Sauce:

6. Prepare the Sauce:

• In a small saucepan, combine soy sauce, rice vinegar, honey, gochujang, brown sugar, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly (about 5 minutes).

4. Coating the Chicken:

7. Coat the Chicken:

• Place the fried chicken in a large bowl. Pour the hot sauce over the chicken and toss to coat each piece evenly.

5. Serving:

8. Garnish:

• Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions.

8. Serve:

• Serve immediately and enjoy your homemade Korean fried chicken with a side of pickled radishes or a fresh salad.

Tips for Perfect Korean Fried Chicken:

• Double Frying: The double-frying technique is crucial for achieving the signature crispy texture of Korean fried chicken. The first fry cooks the chicken, and the second fry crisps up the exterior.
• Sauce Consistency: Ensure the sauce is slightly thickened before coating the chicken to prevent it from becoming too runny.
• Spice Level: Adjust the amount of gochujang according to your spice preference. If you prefer a milder sauce, reduce the quantity.

Korean fried chicken is a delightful dish that combines the perfect crunch with a flavorful glaze. Whether you’re hosting a party or enjoying a cozy night in, this recipe is sure to impress. Happy cooking!