Spicy Gochujang Korean Fried Chicken
A flavorful and crispy dish that blends spicy, sweet, and savory flavors, bringing the iconic taste of Korean fried chicken to your kitchen.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: None
Ingredients
- 2 pounds Chicken pieces (wings, thighs, or drumsticks)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Oil for frying
- 3 tablespoons Gochujang
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- Sesame seeds for garnish (optional)
Instructions
- Marinate the chicken in a large bowl with buttermilk, salt, and pepper. Let it sit for at least 1 hour or overnight for deeper flavor.
- Prepare the coating by mixing the all-purpose flour and cornstarch in a separate bowl.
- Coat each piece of chicken in the flour and cornstarch mixture, shaking off excess.
- Heat oil in a deep fryer or a heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for 8-10 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Make the sauce by combining gochujang, soy sauce, honey, minced garlic, and grated ginger in a small saucepan. Heat until well-blended and syrupy.
- Coat the cooked chicken in the sauce, tossing until well coated.
- Serve hot, garnished with sesame seeds if desired.
Notes
For extra flavor, consider adding hot sauce or smoked paprika to the buttermilk. Make sure to fry in batches to maintain oil temperature.