Korean Fried Chicken
This crispy and flavorful Korean Fried Chicken is perfect for parties or as a tasty snack.
Ingredients
Chicken Ingredients
- 2 pounds chicken wings Can substitute with chicken thighs or drumsticks.
- 1 cup buttermilk
- Oil for frying Oil for frying Heat oil to 350°F (175°C).
Coating Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Sauce and Garnish
- 1 cup Korean chili sauce or gochujang Adjust to taste for spice level.
- to taste sesame seeds For garnish.
- to taste green onions Chopped, for garnish.
Instructions
Preparation
- In a large bowl, mix together flour, cornstarch, baking powder, garlic powder, salt, and black pepper.
- Dip chicken wings into the buttermilk, then dredge in the flour mixture until fully coated.
- Let the coated wings rest for about 30 minutes for extra crunch.
Cooking
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken in batches until golden brown and crispy, about 10-12 minutes.
- Drain on a paper towel-lined plate.
Toss and Serve
- In a large bowl, toss the fried chicken with Korean chili sauce or gochujang.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately with beer or a carbonated drink.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. You can also serve it with pickled radishes for added flavor.
Nutrition
Serving: 1gCalories: 410kcalCarbohydrates: 33gProtein: 27gFat: 20gSaturated Fat: 4gSodium: 780mgFiber: 1gSugar: 2g
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