Pin it
Let me share my favorite recipe for Korean Fried Chicken that's stolen everyone's heart at our family gatherings. I've spent years perfecting this sweet and spicy combination and now my kitchen becomes the neighborhood hotspot whenever I make it. The secret lies in that perfectly crispy coating and a sauce that'll make your taste buds dance.
What Makes This Chicken Special
Trust me once you try this double fried chicken coated in my gochujang honey glaze you'll be hooked. The outside stays incredibly crunchy while the inside stays juicy. My friends constantly beg me for this recipe especially after they try that sticky sweet and spicy sauce.
Your Chicken Shopping List
- Chicken: 2 lbs, wings, thighs, or drumsticks.
- Buttermilk: 1 cup, for marinating and tenderizing.
- Flour: 1 cup, for the batter.
- Cornstarch: 1/2 cup, for added crispiness.
- Egg: 1, to bind the coating.
- Salt and Pepper: To season.
Sauce Ingredients You Need
- Gochujang: 3 tbsp, for a spicy kick.
- Honey: 2 tbsp, for sweetness.
- Soy Sauce: 2 tbsp, for depth of flavor.
- Garlic: 3 cloves, minced.
- Brown Sugar: 1 tbsp, to balance the spice.
- Rice Vinegar: 1 tbsp, for tanginess.
- Water: 2 tbsp, to adjust consistency.
Getting Your Chicken Ready
I always start by soaking my chicken in buttermilk overnight. It makes such a difference in tenderness. Next morning I mix my flour cornstarch and seasonings. Each piece gets a good coating then a dip in beaten egg and another roll in the flour mix. This creates that amazing crust we're looking for.
Pin it
The Double Fry Magic
Here's where the magic happens. First fry at 350°F until light golden then let them rest. Crank up the heat to 375°F and fry them again. This double fry technique I learned from my Korean neighbor gives you that incredible crunch that stays crispy even under the sauce.
Creating That Amazing Sauce
While your chicken rests between fries get your sauce going. I combine my gochujang honey soy sauce and other goodies in a pan. Let it bubble away stirring constantly until it gets thick and glossy. The smell is absolutely incredible.
Bringing It All Together
Once your chicken is done with its second fry toss it in that beautiful sauce. I love watching each piece get coated in that sticky glaze. Make sure every bit is covered you don't want to miss out on any of that flavor.
Time to Dig In
In my house we love serving this with fluffy white rice and quick pickled radishes. Sometimes I make extra sauce for drizzling. A cold beer or sparkling lemonade helps cut through the heat perfectly.
Keeping It Fresh
If you somehow end up with leftovers pop them in the fridge for up to three days. A quick blast in the oven at 350°F brings back that crunch. I often make extra and freeze the uncoated pieces for busy nights.
Mix It Up Your Way
Sometimes I use boneless thighs for easier eating or adjust the spice levels for different crowds. My gluten sensitive friends love it with rice flour instead of regular flour. The recipe is super flexible just keep that double fry technique.
My Crunch Secrets
Two things I've learned make perfect crispy chicken. Never crowd your frying pan it drops the oil temperature. And always let the first fry rest before going in for round two. These little tricks make all the difference.
Pin it
All About Gochujang
This amazing red chili paste has become my secret weapon in the kitchen. It adds such depth to the sauce with its sweet spicy and slightly fermented flavor. Once you try it you'll want to put it on everything.
No Deep Fryer No Problem
When I'm trying to keep things lighter I pop these in the oven at 400°F. They need about 30 minutes turning halfway. A quick broil at the end gives that golden color before coating in sauce.
Perfect Partners
My favorite sides for this dish are cold sesame noodles or quick cucumber kimchi. The cool crunch balances out the heat so well. For drinks nothing beats an ice cold lemonade or if you're feeling fancy some sparkling soju cocktails.
Plan Ahead Tips
I often prep everything the day before a party. Chicken sits in its buttermilk bath sauce is ready to heat up. When guests arrive I just need to focus on the frying. It makes hosting so much easier.
What You're Getting
Each serving gives you that perfect combo of protein rich chicken and bold flavors. Yes it's a bit indulgent but so worth it. I save this recipe for special occasions when calories don't count.
Loving Your Leftovers
Sometimes I slice up leftover pieces for the most amazing sandwiches. A bit of mayo some lettuce and that spicy chicken is lunch heaven. They're great cold too perfect for picnics.
Quick Answers
My friends always ask these questions. Yes wings work great just watch your frying time. Serve right after saucing for maximum crunch. No gochujang? Try sriracha mixed with a bit of miso but honestly the real thing is worth hunting down.
Pin it
Worth Every Minute
This chicken might take a bit of time but the reaction you get makes it all worthwhile. That moment when someone takes their first bite and their eyes light up that's what cooking is all about.
Frequently Asked Questions
- → Why use cornstarch instead of flour?
- Cornstarch creates a lighter, crispier coating than flour. It also helps the chicken stay crispy longer after being sauced.
- → How spicy is gochujang?
- Gochujang provides medium heat with sweet and umami notes. Start with less and add more to taste if you're unsure about spice tolerance.
- → Can I make these ahead of time?
- For best results, fry the chicken ahead and keep warm in a low oven. Make the sauce separately and toss just before serving to maintain crispiness.
- → What's the best oil for frying?
- Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils won't interfere with the flavor.
- → Can I use other cuts of chicken?
- Yes, you can use drumsticks or boneless pieces. Just adjust cooking time accordingly and ensure internal temperature reaches 165°F.