Ingredients
- Chicken wings or drumsticks: 2 lbs
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Gochujang (Korean chili paste): 2 tablespoons
Instructions
- Step 1: Wash and dry the chicken pieces thoroughly. In a large bowl, mix together the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- Step 2: Dredge the chicken pieces in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- Step 3: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches for about 8-10 minutes, until cooked through and golden brown.
- Step 4: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Let it rest for a few minutes.
- Step 5: While the chicken rests, prepare the sauce by combining gochujang and other desired sauce ingredients (soy sauce, honey, garlic, etc.) in a pan and heating until thickened.
- Step 6: Toss the fried chicken in the prepared gochujang sauce until evenly coated. Serve immediately and enjoy!
Notes
- Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in a preheated oven or air fryer to maintain crispness, rather than microwaving.
- Serve your Korean fried chicken with a side of pickled radish or kimchi for a refreshing contrast.
- For extra crispy chicken, double-fry it: fry once at a lower temperature (325°F) then again at a higher temperature (375°F) right before saucing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American