NANA_
Novice Foodie
Title: Savory Korean Fried Chicken
Introduction:
Just finished making this Korean Fried Chicken, and let me tell you—it’s out of this world!
The chicken is perfectly crispy on the outside, juicy on the inside, and coated in a sticky, spicy, and sweet sauce that makes every bite irresistible. If you’re craving something bold and flavorful, you’ve got to try this. Let’s get started with the ingredients and steps so you can enjoy this mouthwatering dish too!
Ingredients:
For the Chicken:
Procedure:
Conclusion:
I just can’t get enough of this Korean Fried Chicken—it’s a feast for the senses! The crispy texture and the blend of spicy, sweet, and savory flavors make it a crowd-pleaser.
Whether you're making it for a party or just a weeknight treat, this dish will leave you and your guests craving more. Enjoy every delicious bite!
Feel free to adjust the spiciness to your liking, and don't forget to share your creations!
Introduction:
Just finished making this Korean Fried Chicken, and let me tell you—it’s out of this world!
The chicken is perfectly crispy on the outside, juicy on the inside, and coated in a sticky, spicy, and sweet sauce that makes every bite irresistible. If you’re craving something bold and flavorful, you’ve got to try this. Let’s get started with the ingredients and steps so you can enjoy this mouthwatering dish too!Ingredients:
For the Chicken:
- 1.5 lbs chicken wings or drumettes
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup buttermilk
- Oil for frying
- 1/4 cup gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp grated ginger
- Sesame seeds
- Green onions, sliced
Procedure:
- Prepare the Chicken: In a large bowl, combine the chicken wings, salt, pepper, garlic powder, and onion powder. Pour the buttermilk over the chicken and mix until the wings are well-coated. Let it marinate for at least 30 minutes.
- Coat the Chicken: In a separate bowl, mix the cornstarch and flour. Dredge the marinated chicken in the flour mixture, ensuring each piece is evenly coated.
- Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 8-10 minutes per batch. Remove and drain on paper towels.
- Make the Sauce: In a saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, sesame oil, and grated ginger. Cook over medium heat, stirring until the sauce thickens slightly, about 5 minutes.
- Toss the Chicken: In a large bowl, toss the fried chicken with the sauce until thoroughly coated.
- Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve hot and enjoy!
Conclusion:
I just can’t get enough of this Korean Fried Chicken—it’s a feast for the senses! The crispy texture and the blend of spicy, sweet, and savory flavors make it a crowd-pleaser.
Whether you're making it for a party or just a weeknight treat, this dish will leave you and your guests craving more. Enjoy every delicious bite!Feel free to adjust the spiciness to your liking, and don't forget to share your creations!
