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- 2 lbs chicken wings or drumsticks - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 2 teaspoons baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon black pepper - Salt to taste - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - Chopped green onions for garnish - Oil for frying The secret to great Korean fried chicken lies in its seasonings. First, buttermilk tenderizes the chicken. It also adds a rich flavor. The garlic powder and onion powder bring warmth and depth. Paprika adds a sweet, smoky touch. Black pepper gives it a little kick. Salt is key to enhance all flavors. Finally, gochujang is essential for that spicy, tangy kick. For a beautiful finish, sprinkle sesame seeds on top. Chopped green onions add a fresh crunch. You can also serve pickled radishes on the side. They balance the heat of the chicken. Fresh lettuce leaves make a great base for serving. This adds color and a crisp texture. Enjoy your meal with some rice or a light salad for extra delight. Start by placing 2 pounds of chicken wings or drumsticks in a large bowl. Pour in 1 cup of buttermilk. Add salt and black pepper to taste. Mix well to coat the chicken. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 1 hour, but overnight is best. This step makes the chicken juicy and tender. In another bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, and 2 teaspoons of baking powder. Add 1 teaspoon each of garlic powder, onion powder, and paprika. Sprinkle in 1/2 teaspoon of black pepper and a pinch of salt. Mix this dry mixture well. Remove the chicken from the marinade. Shake off the excess liquid. Dredge each piece in the flour mix, making sure it is well coated. This coating gives the chicken its crispy texture. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in small batches to avoid crowding. Cook each batch for about 8 to 10 minutes. You want the chicken golden brown and crispy. Use a thermometer to check that the internal temperature reaches 165°F (74°C). Once done, drain the chicken on paper towels. This helps remove extra oil and keeps it crispy. In a new bowl, mix together 1/4 cup of gochujang, 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Stir well until combined. This glaze adds a sweet and spicy kick to your chicken. Once all the chicken is fried, toss the pieces in the spicy glaze. Make sure each piece is evenly coated. For a beautiful presentation, arrange the glazed chicken on a platter lined with fresh lettuce leaves. Sprinkle sesame seeds on top. Add chopped green onions for a pop of color. Serve with a side of pickled radishes for a tangy touch. Enjoy your homemade feast! For a crispy coating, use a mix of flour and cornstarch. The cornstarch helps create a light crunch. Dredge each piece of chicken well in the flour mix. Shake off any extra flour. Fry in hot oil at 350°F (175°C). This keeps the chicken crisp and golden. Don’t overcrowd the pan; fry in batches. This helps the chicken cook evenly. Marinating chicken in buttermilk makes it tender and adds flavor. Mix in salt and black pepper to the buttermilk. Let the chicken soak for at least one hour. For the best taste, marinate overnight in the fridge. The longer it sits, the better the flavor. You can also add garlic powder or ginger to the marinade for extra zing. Avoid these common mistakes for the best results. First, don’t skip the marinating step. It’s key for flavor and texture. Second, ensure your oil is hot enough before frying. If not, the chicken will absorb too much oil and become soggy. Lastly, let the fried chicken rest on paper towels to remove excess oil. This keeps the coating crisp and delicious. {{image_2}} You can change the sauce for your Korean fried chicken. Try sweet chili sauce for a fruity twist. You can also use teriyaki or a garlic soy glaze. Each sauce gives a new taste. Mix and match to find your favorite. A good sauce can make a big difference in flavor. Chicken wings are popular for this dish. But drumsticks work well too. Drumsticks are meatier and can be juicier. Wings have a great crunch. Using both gives more texture. Choose the cut based on your party size or taste. Want more heat? Add extra gochujang to the glaze. If you prefer mild, reduce the gochujang. You can also mix in honey for sweetness. Taste as you go to find what you like best. Adjusting heat makes this dish fun for everyone. Store leftover Korean fried chicken in an airtight container. Place a paper towel at the bottom to absorb moisture. This keeps the chicken crisp and fresh. Refrigerate it right away. Consume the leftovers within three days for the best taste. To reheat, use an oven for the best texture. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes until heated through. This method helps maintain that crispy coating. If you're in a hurry, you can use a microwave. Just be aware that it may make the chicken a bit soggy. For long-term storage, freeze the chicken. Wrap each piece in plastic wrap or foil. Place the wrapped pieces in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze Korean fried chicken for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. The best oil for frying Korean fried chicken is canola oil. It has a high smoke point. This means it can handle high heat without burning. Peanut oil is another good option. Both oils help create a crispy texture. Yes, you can make Korean fried chicken in the oven. Preheat your oven to 425°F (220°C). Coat the chicken as you would for frying. Place the chicken on a baking sheet. Bake for 30 to 40 minutes. Make sure to flip the pieces halfway through. This method won’t give you the same crispy skin but is healthier. To check if the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the chicken is safe to eat. The outside should look golden brown and crispy. Cut into a piece to check if the juices run clear, not pink. Some great side dishes for Korean fried chicken include: - Pickled radishes - Steamed rice - Kimchi - Coleslaw - Cucumber salad These sides balance the spicy and savory flavors of the chicken. To adjust the recipe, simply change the amount of chicken. For more servings, double the ingredients. For fewer servings, halve the amounts. Keep the same cooking times, but check the chicken's doneness. Adjust seasonings to taste, ensuring the flavor stays strong. This guide covered the ingredients, cooking steps, and storage tips for Korean fried chicken. You learned how to achieve a perfect crispy coating and explored flavor variations. Remember, practice makes perfect. If you follow these steps and tips, you'll master this dish. Enjoy the process and make it your own with different sauces and cuts. Korean fried chicken is meant to be fun and delicious. Get ready to impress your friends and family!

Korean Fried Chicken Better Than Takeout

Experience Korean Fried Chicken Bliss with this mouthwatering recipe! Tender chicken wings coated in a crispy, flavorful batter and tossed in a spicy gochujang glaze will take your taste buds on a delicious journey. Perfect for family gatherings or a cozy night in, these wings are sure to impress. Click through for step-by-step instructions and tips to elevate your homemade fried chicken experience!
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Ingredients
  

2 lbs chicken wings or drumsticks

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon black pepper

Salt to taste

1/4 cup gochujang (Korean chili paste)

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Chopped green onions for garnish

Oil for frying

Instructions
 

In a large bowl, marinate the chicken with buttermilk, salt, and black pepper. Cover and refrigerate for at least 1 hour, preferably overnight.

    In another bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and a pinch of salt.

      Heat oil in a deep pan or fryer to 350°F (175°C).

        Remove the chicken from the buttermilk marinade, shaking off excess liquid. Dredge each piece in the flour mixture, ensuring they are well coated.

          Fry the chicken in batches for about 8-10 minutes, or until golden brown and crispy. Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Drain on paper towels.

            In a separate bowl, mix together gochujang, honey, soy sauce, sesame oil, and rice vinegar to make a spicy glaze.

              Once all chicken pieces are fried, toss them in the glaze until evenly coated.

                Sprinkle sesame seeds and garnish with chopped green onions before serving.

                  Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4

                    - Presentation Tips: Arrange the glazed chicken on a serving platter lined with fresh lettuce leaves and add a side of pickled radishes for a colorful touch.