Perfect Korean Spicy Fried Chicken

Discovering the Taste of Korea

My Favorite is Korean Spicy Fried Chicken and I still remember the first time I tasted Korean Spicy Fried Chicken. I was wandering through the bustling streets of Seoul, surrounded by food stalls offering all sorts of delicious treats. The aroma of fried chicken caught my attention, and before I knew it, I found myself standing in front of a tiny vendor, watching the cook expertly fry pieces of chicken to a golden brown. The chicken was then tossed in a bright red sauce that looked both fiery and inviting. I took my first bite, and the flavors exploded in my mouth—sweet, spicy, garlicky, and oh-so-crispy. I was hooked instantly.

Bringing the Recipe Home

When I returned home, I couldn’t stop thinking about that chicken. I knew I had to recreate it in my own kitchen. After some research and a few failed attempts, I finally got it right. The secret, I discovered, was in the double-frying technique, which made the chicken extra crunchy. I also learned that the key to the sauce was the gochujang, a Korean chili paste that adds a unique depth of flavor. The first time I made it successfully, I felt like I had brought a piece of Korea into my home. It wasn’t just about the taste—it was about reliving the experience of being in that vibrant city.

Sharing with Friends and Family

One weekend, I decided to make Korean Spicy Fried Chicken for a small dinner party. I was a bit nervous, but as soon as my friends took their first bites, I knew I had a hit on my hands. The crispy chicken, coated in the sweet and spicy sauce, had everyone reaching for seconds. It became an instant favorite, and I found myself making it more and more often. Every time I served it, I would tell the story of how I first discovered the dish in Seoul, and it felt like I was sharing a little piece of my adventure with them.

A New Favorite at Home

Now, Korean Spicy Fried Chicken has become a regular dish in my kitchen. Whether it’s for a casual weeknight dinner or a special occasion, it never fails to impress. I’ve even started experimenting with different variations, like adding honey to the sauce for a bit of sweetness or serving it with steamed rice to balance out the spice. It’s amazing how a simple dish can bring so much joy and connect me to a place halfway across the world. Every time I make it, I’m reminded of that first bite in Seoul, and it makes the dish even more special.

Chef’s Notes-Korean Spicy Fried Chicken

• For a more intense flavor, marinate the chicken wings in the salt and pepper mixture for at least 1-2 hours or even overnight in the refrigerator. This step enhances the seasoning and tenderness of the chicken.
• The key to achieving ultra-crispy chicken is the double frying method. Make sure the oil is at the correct temperature (330-350ºF) during both frying stages to get the perfect crunch without burning the coating.
• To ensure an even coating, mix the cornstarch, flour, and baking powder thoroughly with the eggs. The batter should be slightly thick and sticky to adhere well to the chicken.
• If the sauce is too thick or thin, adjust it by adding a splash of water or reducing it over low heat until the desired consistency is reached. The sauce should be thick enough to coat the chicken but not too thick that it becomes clumpy.
• This dish pairs wonderfully with traditional Korean sides like pickled radish, kimchi, or steamed rice. For an added touch, garnish with finely chopped green onions or cilantro.

Korean Spicy Fried Chicken

Recipe by Kimmy

Course: Main Course, SnackCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

24

minutes

Calories

450

kcal

Resting Time

2

minutes

Total time

46

minutes

Dive into the world of Korean cuisine with this irresistible Korean Spicy Fried Chicken! Double-fried for extra crunch and coated in a sweet, spicy, and garlicky sauce, this dish is a flavor explosion. Perfect for dinner parties or a cozy night in, this recipe will have everyone asking for seconds. Inspired by the popular street food in South Korea, it’s a must-try for any fried chicken lover!

Ingredients

• Chicken Wings

• 2 pounds chicken wings

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup cornstarch

• 1/4 cup plain flour

• 1/2 teaspoon baking powder

• 2 large eggs

• 1 tablespoon toasted sesame seeds

• Sauce

• 2 teaspoons canola oil

• 3 cloves garlic finely chopped

• 1/3 cup tomato ketchup

• 1/3 cup corn syrup

• 1/4 cup Korean chili paste (gochujang)

• 2 teaspoons distilled white vinegar

• Frying

• Vegetable oil for deep frying

Directions

• Heat about 2 inches of vegetable oil in a large frying pan over medium-high heat until it reaches 330-350ºF (10-12 minutes). While the oil heats up, mix the chicken wings with sea salt, black pepper, cornstarch, plain flour, baking powder, and eggs in a large bowl until well coated.
• In a large skillet over medium-high heat, heat the canola oil and sauté the minced garlic until lightly browned (about 30 seconds). Add the ketchup, corn syrup, gochujang, and white vinegar. Stir well with a wooden spoon and reduce heat to low until the sauce bubbles.
• Reheat the sauce over medium-high heat until it bubbles again. Add the double-fried chicken pieces to the sauce and mix well using a wooden spoon and tongs until all pieces are evenly coated.
• Sprinkle toasted sesame seeds over the coated chicken and transfer to a serving plate. Serve with pickled radish (optional).

Equipment

• Chef’s Knife
• Cutting Board
• large frying pan
• tongs
• wire strainer
• large bowl
• skillet
• wooden spoon

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 25g
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 1g
• Sugar: 15g
• Vitamin A: 500IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 2mg

FAQ-Korean Spicy Fried Chicken

Can I use boneless chicken instead of wings?

Yes, boneless chicken thighs or drumsticks are excellent alternatives. They may require slightly different frying times, so keep an eye on the internal temperature (165ºF) to ensure they’re fully cooked.

What if I don’t have gochujang?

If gochujang is unavailable, you can substitute it with Sriracha or another hot sauce. However, gochujang has a unique flavor profile that’s slightly sweet, spicy, and fermented, so the taste will differ slightly.

How can I make the sauce less spicy?

To reduce the spiciness, decrease the amount of gochujang or add more ketchup and a little extra rice syrup or honey to balance the heat.

What’s the best way to reheat leftover chicken?

The best way to reheat leftover Korean Spicy Fried Chicken is to place it in a preheated oven at 350ºF for about 10 minutes. This helps restore some of the crispiness without drying out the chicken.

Can I prepare the sauce in advance?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat it gently over low heat before tossing it with the freshly fried chicken.