Ingredients
- Chicken wings or drumsticks: 2 lbs
- Cornstarch: 1 cup
- All-purpose flour: 1/2 cup
- Baking powder: 1 tablespoon
- Garlic powder: 1 teaspoon
- Ginger powder: 1/2 teaspoon
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 2 tablespoons
Instructions
- Step 1: Wash and dry the chicken pieces thoroughly. In a large bowl, combine cornstarch, flour, baking powder, garlic powder, and ginger powder.
- Step 2: Dredge the chicken pieces in the dry mixture, ensuring they are fully coated. Shake off any excess flour.
- Step 3: Heat vegetable 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 let it drain on a wire rack.
- Step 5: In a separate pan, combine gochujang and soy sauce over medium heat. Stir until the sauce is smooth and slightly thickened.
- Step 6: Toss the fried chicken with the 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.
- For crispy reheating, bake the chicken on a wire rack in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Serve your Korean fried chicken with pickled radish or coleslaw for a refreshing contrast to the spicy sauce.
- For extra crispy chicken, double-fry it: fry once at 325°F (160°C) for 8 minutes, then again at 375°F (190°C) for 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American