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Fiery Korean Crunchy Chicken is not just a dish; it’s a culinary experience that has taken the world by storm, showcasing the vibrant flavors and textures that Korean cuisine is renowned for. This dish perfectly encapsulates the balance of heat, sweetness, and crunch, making every bite a delight for the senses. The popularity of Korean fried chicken has surged in recent years, thanks in part to its unique preparation methods and bold flavors, which have captured the hearts (and taste buds) of food enthusiasts around the globe.

Spicy Korean Fried Chicken

Discover the mouthwatering world of Fiery Korean Crunchy Chicken, a dish that promises a perfect blend of heat, sweetness, and crunch. Featuring crispy wings coated in a spicy gochujang sauce, this homemade delight is perfect for gatherings or cozy dinners. With straightforward techniques and accessible ingredients, you can create restaurant-quality wings at home. Enjoy the vibrant flavors of Korean cuisine and elevate your next meal with this unforgettable recipe!
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Ingredients
  

2 lbs chicken wings, cleaned and dried

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup buttermilk

Vegetable oil, for frying

For the Spicy Sauce:

1/2 cup gochujang (Korean red chili paste)

1/4 cup honey

1/4 cup soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon sesame oil

1 teaspoon sesame seeds (for garnish)

Sliced green onions (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, soak the cleaned chicken wings in buttermilk for at least 1 hour (or overnight) in the refrigerator to tenderize and flavor the meat.

    Prepare the Coating: In a separate bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Mix until well-combined.

      Prepare the Oil: In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

        Coat the Chicken: Remove chicken wings from buttermilk and allow excess to drip off. Dredge each wing into the flour mixture, ensuring they are well-coated. Shake off any excess flour.

          Fry the Chicken: Carefully add the wings to the hot oil, in batches so as not to overcrowd the fryer. Fry for about 8-10 minutes, or until they are golden brown and crispy. Remove and drain on paper towels.

            Make the Spicy Sauce: In a medium saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring frequently until the sauce thickens slightly.

              Toss Chicken in Sauce: In a large mixing bowl, combine the fried chicken wings and the spicy sauce. Toss until evenly coated.

                Serve: Transfer the spicy Korean fried chicken to a serving platter. Garnish with sesame seeds and sliced green onions. Enjoy with side dishes like pickled radish or rice!

                  Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4