Korean Fried Chicken
This Korean fried chicken features a light, crunchy coating with a sweet-spicy gochujang-honey sauce, perfect for game day or casual gatherings.
Ingredients
For the chicken
- 2 pounds chicken wings or drumsticks (trimmed and patted dry) Drumettes or boneless pieces can be used.
- 1 cup buttermilk Tenderizes and helps coating adhere.
- Oil for frying neutral oil like vegetable or canola Use enough oil to submerge chicken.
For the coating
- 1 cup all-purpose flour
- 1 cup cornstarch Crucial for signature crisp.
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the sauce
- 3–4 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon soy sauce Use low-sodium for less salt.
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 cloves minced garlic
- 1 small knob grated ginger
Instructions
Preparation
- Marinate chicken in buttermilk for at least 30 minutes or up to overnight.
- In a bowl, mix flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.
Frying
- Remove chicken from buttermilk, dredge in the dry mix, and shake off excess.
- Heat oil to 350°F (175°C) in a large pot.
- Fry chicken in batches for about 8–10 minutes until golden and cooked through.
- Transfer cooked chicken to a wire rack to drain and rest for 10–15 minutes.
Making the Sauce
- In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Heat until warmed and glossy; taste and adjust as necessary.
Assembly
- Toss fried chicken in the sauce until well coated.
- Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
Store leftover chicken in an airtight container for up to 3 days; keep sauce separate for crispness. Reheat in the oven for best texture.