Crispy and delicious Korean Fried Chicken served with dipping sauce.

Korean Fried Chicken

BySavannah Brooks
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So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same

Let’s get real for a moment. Sometimes you just want something crispy, spicy, and delicious without the drama of a three-act play in the kitchen. Enter Korean Fried Chicken, a dish that’s basically a hug in food form. Whether you’re binge-watching your favorite show or just hanging out with friends, this recipe is about to become your go-to culinary magic trick.

So roll up your sleeves because we’re diving in!

Why This Recipe is Awesome

First off, let’s talk about the glory that is Korean Fried Chicken. It’s double-fried, so think crispy texture that puts chips to shame. Also, this dish is drenched in a sweet and spicy sauce that’ll have your taste buds dancing like nobody’s watching. And the best part? It’s idiot-proof. Seriously, even I didn’t mess it up the first time I tried!

Plus, it doesn’t take a culinary degree to whip this up. You don’t need to be a Gordon Ramsay in the kitchen to impress your friends. One bite and you’ll reveal the masterpiece that is your cooking skills. Get ready for some high-fives and “OMG, can I have the recipe?” requests.

Ingredients You’ll Need

Alright, let’s gather our army of ingredients. Grab these nifty items and get ready for fried chicken bliss:

  • 2 pounds chicken wings (the wingy wonders)
  • 1 cup all-purpose flour (keeping it classic)
  • 1 cup cornstarch (for that extra crunch)
  • 1 teaspoon baking powder (the secret boost)
  • Salt and pepper to taste (because bland food is not our jam)
  • Oil for frying (the stuff of dreams)
  • 1/2 cup Korean sweet chili sauce (you’ll definitely want to keep some extra on hand)
  • 1 tablespoon soy sauce (flavor town, baby)
  • 2 cloves garlic, minced (the more, the merrier)
  • 1 tablespoon rice vinegar (for a zingy twist)
  • Sesame seeds and chopped green onions for garnish (because we all love a fancy finish)

Got everything? Awesome. Let’s get fryin’!

Step-by-Step Instructions

  1. Mix it Up: In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper. Feel free to channel your inner scientist as you create this magical dust.

  2. Dredge Away: Dredge those chicken wings in the flour mixture until fully coated. Make sure they hit every nook and cranny. No wing left behind!

  3. Heat Things Up: Heat oil in a deep frying pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 8-10 minutes. Seriously, watch those wings transform.

  4. Saucy Business: In a separate bowl, mix the Korean sweet chili sauce, soy sauce, minced garlic, and rice vinegar. This magical concoction is about to change your life.

  5. Toss it Like a Pro: Once the chicken is cooked, toss it in the sauce mixture until well coated. Get in there and make sure every wing is drenched in flavor.

  6. Garnish and Serve: Garnish with sesame seeds and chopped green onions. Serve hot and watch people’s eyes light up.

Korean Fried Chicken

Common Mistakes to Avoid

Alright, don’t mess up this golden opportunity. Here are some common no-nos when making Korean Fried Chicken that you’ll want to avoid:

  • Not Preheating the Oil: Thinking you can just toss those wings into cold oil is a rookie mistake. You want that sizzling sound when they hit the pan.

  • Using Old Oil: If the oil smells funky, throw it out. Seriously. This isn’t a game of who can ignore their nose.

  • Skipping the Sauce: Don’t even think about going solo with just the fried chicken. The sauce is basically like icing on the cake, and nobody wants a plain cake.

  • Crowding the Pan: If you shove too many wings in there, they won’t fry properly. Give those crispy beauties some space to shine.

Alternatives & Substitutions

Now, let’s keep it real. Maybe you’ve got some allergies or you’re just looking to switch it up. Here are a few alternatives to consider:

  • Chicken Thighs Instead of Wings: If wing bones bug you, opt for thighs. They’re juicy and super forgiving when it comes to cooking.

  • Gluten-Free Flour: Swap the all-purpose flour for gluten-free alternatives. Your gluten-avoiding friends will thank you.

  • Extra Hot Sauce: If you’re that person who adds hot sauce to everything, go ahead and make your sauce spicy. Just be prepared for the fire-breathing consequences.

  • Honey or Maple Syrup for Sweetness: Don’t have sweet chili sauce? Slap some honey or syrup in there and call it a day. Just know you’re on a different flavor journey.

FAQ

Is it really that easy? Yes, my friend, it’s like magic. If I can do it, so can you.

Can I use margarine instead of butter? Technically yes, but let’s not ruin a good thing. Just stick with the real deal, okay?

How spicy is this chicken? It’s got a nice kick but isn’t going to send you running for milk. Adjust the sauce to up the ante if you’re brave.

Can I bake the chicken instead of frying? Sure, if you want to be a healthier version of yourself, but you’ll lose that iconic crunch. Just saying.

How do I make it crispy? The secret is the cornstarch. Cornstarch = crispy goodness. Trust me on this.

Can I prep this ahead of time? You bet! You can coat the wings in the flour mix ahead of time, but fry them fresh for maximum crunch.

What do I serve it with? Anything and everything. Rice, pickled veggies, or just smash those wings solo. Your call!

Korean Fried Chicken

Final Thoughts

Now that your kitchen smells heavenly and you’re looking at a plate full of golden crispy wings, it’s time to dig in. You’ve just leveled up your cooking game, and nothing can take that joy away.

So go impress someone—or yourself—with your new culinary skills. You’ve earned it. Grab a plate and dive into your creation. Trust me, once you taste this, there’ll be no turning back. Happy frying!

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Korean Fried Chicken

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

Crispy, spicy, and delicious Korean Fried Chicken that’s easy to make and perfect for any occasion.

Ingredients

  • 2 pounds chicken wings
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Oil for frying
  • 1/2 cup Korean sweet chili sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper.
  2. Dredge the chicken wings in the flour mixture until fully coated.
  3. Heat oil in a deep frying pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 8-10 minutes.
  4. In a separate bowl, mix the Korean sweet chili sauce, soy sauce, minced garlic, and rice vinegar.
  5. Once the chicken is cooked, toss it in the sauce mixture until well coated.
  6. Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

Ensure not to crowd the frying pan for optimal crispiness. You can prep the wings ahead of time but fry them fresh for the best result.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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