Korean Fried Chicken Recipe

Chicken wings: Cut into sections, these are the main protein for the dish.

Buttermilk: Used to marinate the chicken, adding tenderness and flavor.

Soy sauce: Adds a salty, umami flavor to both the marinade and the sauce.

Garlic powder: Provides a subtle garlic flavor in the marinade.

All-purpose flour: Forms the base of the batter for frying.

Cornstarch: Helps create a crispy coating on the chicken.

Baking powder: Adds lightness to the batter, making the coating crispier.

Cold water: Used to mix the batter, ensuring it is smooth and lump-free.

Gochujang: A Korean chili paste that adds heat and sweetness to the sauce.

Honey: Adds sweetness and helps balance the heat in the sauce.

Rice vinegar: Provides acidity to balance the flavors in the sauce.

Minced garlic: Adds a fresh garlic flavor to the sauce.

Sesame oil: Adds a nutty, aromatic flavor to the sauce.

When marinating the chicken wings in buttermilk, soy sauce, and garlic powder, make sure to do so for at least one hour, but for the best flavor, consider marinating overnight. This allows the buttermilk to tenderize the chicken and the soy sauce and garlic powder to infuse deeper into the meat, resulting in a more flavorful and juicy fried chicken.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and size, making them a good alternative for frying.

• buttermilk - Substitute with plain yogurt: Yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier coating when fried.

• cornstarch - Substitute with potato starch: Potato starch offers a similar crispiness and is often used in Asian frying techniques.

• baking powder - Substitute with baking soda: Use half the amount of baking soda to achieve a similar leavening effect.

• cold water - Substitute with sparkling water: Sparkling water adds extra lightness and crispiness to the batter.

• gochujang - Substitute with sriracha: Sriracha provides a similar heat and tang, though it is less thick.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter, less salty alternative.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a different flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tang.

• minced garlic - Substitute with garlic paste: Garlic paste provides a similar flavor and is convenient to use.

• sesame oil - Substitute with olive oil: Olive oil offers a different but still rich flavor, though it lacks the nutty aroma of sesame oil.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken wings in an airtight container or wrap them tightly in aluminum foil. This helps maintain their crispiness and flavor.
• Store the chicken wings in the refrigerator for up to 3-4 days. Reheat in an oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.
• For freezing, arrange the cooled chicken wings on a baking sheet lined with parchment paper. Freeze them for 1-2 hours until they are solid. This prevents them from sticking together.
• Transfer the frozen chicken wings to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen chicken wings can be stored for up to 2 months. To reheat, bake them directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving the chicken wings as it can make them rubbery and lose their crisp texture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper.
  3. Lightly brush the wings with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the wings are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for 5-8 minutes, turning occasionally, until the wings are heated through and the coating is crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. For extra crispiness, you can finish them off in a preheated oven or air fryer for a few minutes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken wings on the toaster oven tray.
  3. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Broiler Method:

  1. Preheat your broiler on high.
  2. Place the chicken wings on a broiler-safe pan.
  3. Broil for 3-5 minutes, keeping a close eye to prevent burning, until the wings are hot and crispy.

• cutting board: a sturdy surface to safely cut and section the chicken wings.

• knife: a sharp tool for cutting the chicken wings into sections and mincing the garlic.

• mixing bowl: a large bowl to marinate the chicken wings in buttermilk, soy sauce, and garlic powder.

• whisk: a tool to mix the flour, cornstarch, baking powder, and cold water until smooth.

• deep fryer: an appliance to heat the oil and fry the chicken wings to a golden brown and crispy texture.

• tongs: a tool to handle the chicken wings safely while frying and tossing in the sauce.

• saucepan: a small pot to cook the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil until the sauce thickens.

• measuring cups: tools to measure out the ingredients accurately.

• measuring spoons: tools to measure smaller quantities of ingredients like soy sauce, garlic powder, and sesame oil.

• paper towels: used to drain excess oil from the fried chicken wings.

• serving plate: a dish to serve the finished Korean fried chicken.

Marinate in advance: Prepare the chicken wings in buttermilk and soy sauce the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine flour, cornstarch, and baking powder ahead of time and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch fry: Fry multiple chicken wings at once to reduce cooking time.

Make sauce ahead: Prepare the gochujang sauce in advance and store it in the fridge.