Korean Fried Chicken – My Favorite!
I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and juicy flavor of chicken!
While I love American-style fried chicken, my true love is Asian fried chicken such as this spicy, savory, and absolutely finger-lickin’ good Korean fried chicken doused in the classic Korean red pepper paste “gochujang.” Korean fried chicken is heavenly!
Authentic Korean Fried Chicken Recipe
To make sure that my Korean fried chicken recipe is spot on, I researched and tried so many of them at Korean restaurants. I then developed this Korean Fried Chicken recipe to share with you!
Trust me, they are exactly like the ones you would get at the restaurants. Enjoy!
How to Make Korean Fried Chicken
The method is really easy. First, you coat the chicken with potato starch. Make the Korean fried chicken sauce by mixing Gojuchang red pepper paste with honey and other ingredients.
Deep fry the chicken in hot oil (375F) until crunchy and cripsy.
Menu and Meal Ideas
Other Spicy Korean Recipes You Might Like:
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Korean Fried Chicken Recipe
Korean Fried Chicken – the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet sauce. Finger lickin’ good!
- 1 lb chicken wings drummettes and wingettes
- Ground black pepper
- 1/2 cup potato starch
- Oil for deep-frying
- White sesame for garnishing
- 2-3 tablespoons Korean gojuchang red pepper paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot water
- 2 tablespoons honey
- 1 tablespoon soy sauce
Season the chicken with some salt and black pepper, then coat well with the potato starch. Set aside.
Combine all the ingredients for Dressing together, stir to mix well.
Heat up a Dutch oven, deep skillet or pan with 3 inches of oil. Heat the oil to 375F. Coat the wings again and shake off the excess potato starch. Drop the wings gently into the oil and deep-fry until light brown or when they are cooked and become crispy. Remove the wings from the oil and drained on paper towels. Combine the Dressing and the wings, toss to coat well. Garnish with the sesame and serve immediately.
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