Crispy Korean Fried Chicken -

Korean cuisine has surged in popularity over the past few years, captivating food lovers around the globe with its vibrant flavors and unique culinary techniques. Among these treasures is Korean fried chicken, renowned for its light, crispy texture and bold flavor. On the quest for the ultimate fried chicken recipe, look no further than Crunchy K-Town Delight. This dish perfectly embodies the essence of Korean flavors, combining juicy chicken with a spicy-sweet sauce that leaves a lasting impression.

Crispy Korean Fried Chicken

Dive into the mouthwatering world of Korean cuisine with the Crunchy K-Town Delight, a recipe that delivers irresistibly crispy fried chicken paired with a spicy-sweet sauce. Experience the magic of marinating chicken in buttermilk for tenderness, achieving the perfect crunch with a special dry coating, and creating a rich, flavorful sauce featuring gochujang and honey. Perfect for any occasion, this dish will impress guests and satisfy your cravings while highlighting the communal joy of enjoying Korean fried chicken. Get ready to elevate your cooking game and bring a taste of Korea to your table!

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Ingredients

2 lbs chicken wings (or drumsticks)

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1 cup buttermilk (or plain yogurt)

Vegetable oil (for frying)

For the Sauce:

1/2 cup gochujang (Korean red chili paste)

1/4 cup honey

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions

Prepare the Chicken:

- In a spacious mixing bowl, combine the chicken wings and buttermilk, adding a pinch of salt to enhance flavor. Stir well until all pieces are coated in the buttermilk. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 1 hour (for optimal flavor, marinate overnight).

Make the Dry Coating:

- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and salt until thoroughly blended.

Coat the Chicken:

- Once marinated, retrieve the chicken from the refrigerator. Allow excess buttermilk to drip off, then dredge each chicken piece in the flour mixture, ensuring an even coating. For an extra crunchy texture, consider double-dipping: return the coated chicken to the buttermilk, then dredge again in the flour mixture.

Heat the Oil:

- In a deep fryer or a large heavy-bottomed pot, heat about 3 inches of vegetable oil to 350°F (175°C). Carefully drop in chicken pieces in batches, avoiding overcrowding to maintain the oil temperature.

Fry the Chicken:

- Fry the chicken for approximately 8-10 minutes, or until each piece achieves a beautiful golden brown color and crispy texture. Use a slotted spoon to transfer the fried chicken onto a wire rack or paper towels to drain any excess oil. Repeat the frying process with the remaining pieces.

Prepare the Sauce:

- In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and bring the mixture to a gentle simmer. Allow the sauce to cook for about 5 minutes, stirring occasionally, until it thickens slightly.

Toss the Chicken:

- Transfer the crispy fried chicken to a large mixing bowl. Pour the prepared sauce over the fried chicken, and gently toss until each piece is thoroughly coated in the flavorful sauce.

Garnish and Serve:

- Serve the deliciously sticky and crunchy chicken hot, garnished with toasted sesame seeds and freshly chopped green onions. Pair with your favorite side dishes, such as pickled radish or a vibrant salad, for a complete meal.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4 servings