Korean Fried Chicken Recipe

Get ready to embark on a flavor journey with this incredible Korean Fried Chicken recipe! This dish is a perfect blend of crispy, crunchy chicken coated in a sweet and spicy sauce that’ll make your taste buds dance. It’s easier to make than you might think and absolutely perfect for those busy weeknights when you want something special without spending hours in the kitchen.

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces for quick cooking.
• Egg: Acts as a binder to help the cornstarch stick to the chicken.
• Cornstarch: The secret to that ultra-crispy coating.
• Vegetable Oil: For frying, choose a neutral oil with a high smoke point.
• Butter: Adds richness to the sauce.
• Garlic and Ginger: Fresh is best for that aromatic kick.
• Honey and Brown Sugar: For sweetness and caramelization.
• Soy Sauce: Adds depth and umami flavor.
• Rice Vinegar: Brings a tangy element to balance the sweetness.
• Sesame Oil: For that distinctly Korean flavor.
• Gochujang: The star of the sauce, providing heat and complexity.

Variations

• Spice it Up: Add more gochujang or a dash of cayenne for extra heat.
• Go Sweeter: Increase the honey for a more candied flavor.
• Make it Gluten-Free: Use tamari instead of soy sauce.
• Veggie Version: Try this sauce on crispy fried cauliflower or tofu for a vegetarian twist.

How to Make Korean Fried Chicken

Step 1: Prepare the Chicken

Coat the chicken pieces in beaten egg, then dredge in cornstarch for that perfect crispy exterior.

Step 2: Fry the Chicken

Heat oil to 375°F and fry the chicken in batches until golden and crispy, about 3-4 minutes per batch.

Step 3: Make the Sauce

In a skillet, melt butter and sauté garlic and ginger. Add the remaining sauce ingredients and cook until well combined.

Step 4: Combine and Serve

Toss the fried chicken in the hot sauce and garnish with green onions, sesame seeds, and sliced chilis.

How to Serve

Serve this Korean Fried Chicken hot, right after tossing in the sauce. It’s great on its own as an appetizer or main dish. Pair it with:

• Steamed rice
• Korean-style pickled vegetables (kimchi)
• A cold, crisp beer or a fruity soju cocktail

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the fried chicken (without sauce) for up to 3 months. Thaw and reheat before tossing with fresh sauce.

Reheating

For best results, reheat in an air fryer or oven to maintain crispiness.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you an even juicier result.

Is there a non-spicy version of this recipe?
Yes, you can omit the gochujang and add a bit more soy sauce and honey for a sweet and savory version.

Can I bake the chicken instead of frying?
While frying gives the best crispy result, you can bake the chicken at 400°F for about 20-25 minutes, flipping halfway through.

What’s a good substitute for gochujang?
If you can’t find gochujang, try a mix of miso paste and sriracha sauce for a similar flavor profile.

This Korean Fried Chicken is a game-changer in your kitchen arsenal. It’s the perfect blend of crispy, sweet, and spicy that’ll have everyone asking for seconds. Don’t be surprised if this becomes your new go-to recipe for gatherings or when you’re craving something extraordinary on a regular weeknight. Give it a try – your taste buds will thank you!

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