Indulge in Korean Fried Chicken, a crispy and crunchy delight with a sweet and spicy glaze. Made from wings, drumsticks, or your choice of chicken cuts, coated in cornstarch, and drenched in a savory sauce, it's a top-tier fried chicken variant. Perfect with pickled radish, fresh salads, or fluffy white or jasmine rice, it's an ideal pick for any meal, big or small.
In a mixing bowl, toss together chicken pieces like wings, drumettes, and drumsticks. Boneless chicken breasts or thighs work too. Season with ginger, garlic, black pepper, gochujang, and a pinch of salt. Ensure everything is well mixed, then set the chicken aside to marinate while you prep the flour mix.
On a tray, blend cornstarch or potato starch with a seasoning of black pepper and salt. Start with a smaller amount to avoid waste; you can always mix more if needed.
Thoroughly coat each chicken piece in the flour mix. Make sure they're fully covered and ready to take a dive into the fryer.
To Fry Chicken
Start by heating enough oil in a wide pan over medium heat for frying. Once hot, add the chicken wingettes and drumettes, ensuring not to overcrowd the pan for even cooking.
Fry the wingettes and drumettes for about 5 to 6 minutes, flipping them occasionally, until they achieve a golden color. Keep in mind, cooking times may vary based on their size and thickness.
Once fried to a golden hue, remove the drumettes and wingettes from the oil and place them aside.
Now, it's time for the drumsticks. Add them to the same hot oil and fry for approximately 10 to 12 minutes, turning them occasionally. Drumsticks generally require a bit more time than wingettes due to their larger size and thickness.
After they've turned golden and are cooked through, remove the drumsticks from the oil and set them aside with the rest of the fried chicken.
To Double Fry Chicken
For the second fry, heat the oil to medium-high. Return the previously fried drumettes and wingettes to the oil, frying them for an additional 4 to 5 minutes until they are a deeper golden brown.
Follow the same process with the drumsticks, frying them for another 6 to 7 minutes until they reach a similar golden brown color. Once done, remove them from the oil and set aside. This double frying technique is key to enhancing the chicken's crispiness, making it irresistibly crunchy for longer.
To Make Sauce and Coat
Begin the sauce by heating sesame oil in a pan over medium heat. Add ginger, garlic, and dry red chili, sautéing until aromatic.
Stir in brown sugar, gochujang (Korean chili paste), ketchup, soy sauce, rice vinegar, and honey. Mix well and simmer until the sauce thickens to a sticky consistency.
Toss the double-fried chicken in this sauce, ensuring an even coat. Garnish with sesame seeds and green onions for a final touch. Serve immediately to enjoy the perfect blend of flavors and textures.
To Serve
Enjoy the delicious combination of sweet, spicy, and crispy flavors in this Korean Fried Chicken, ideal as either an appetizer or the main course. Complement it with a side of white or jasmine rice, your choice of pickles, or a refreshing salad to round out the meal.
Notes
Here are some essential tips to perfect your Korean Fried Chicken:
Flavorful Marinade: The charm of Korean fried chicken lies in its marinade. Ingredients like ginger, garlic, gochujang, and black pepper infuse the chicken with depth. Marinate for at least 30 minutes to enhance the meat's flavor.
Double Frying Technique - Enhance crispiness by double frying: first, cook until light golden, rest briefly, then fry again for a golden brown finish. Though not mandatory, this method is favored in Korean fried chicken for its crunchy exterior and juicy interior.
Cornstarch or Potato Starch Coating: For an extra crispy crust, opt for cornstarch or potato starch over regular flour. These starches create a lighter, crunchier texture. Mixing a bit of all-purpose flour can balance the texture and add flavor.
Proper Oil Temperature and Drainage: Maintaining the right oil temperature is crucial for frying. Too cold, and the chicken becomes greasy; too hot, and it burns outside before cooking inside. Proper drainage after frying is also key to avoid sogginess.