Garlicky Fried Chicken In Korean Style Recipe

Ever had one of those days where you just crave something crispy and a little bit spicy to make everything better? Well, get ready to fall in love with the deliciously sticky and finger-licking goodness of my Korean-style fried chicken recipe. It’s like a warm hug on a plate!

Relish the vigorous flavors of my Korean-style garlicky fried chicken, which features, succulent chicken wings or drumsticks, deliciously seasoned with salt, pepper, and a shake of soy sauce. The exterior crisps to perfection thanks to cornstarch, a key ingredient in this recipe, and a blend of garlic, sweet honey, and gochujang.

Gochujang, a fermented red chili paste, offers a slow-burn spiciness and sweetness that works so well with chicken. If you love sweet and spicy (and I do), then this dish is for you.

Garlicky Fried Chicken In Korean Style Recipe Ingredients

• Chicken: High in protein, supports muscle growth and repair.
• Garlic: Adds pungent flavor, contains antioxidants for immune support.
• Soy Sauce: Provides umami flavor, low in calories but high in sodium.
• Gochujang: Spicy and savory, adds depth and a touch of sweetness.
• Honey: Natural sweetener, offers a balance to spicy and salty elements.
• Rice Vinegar: Provides a mild acidity, balances flavors without overpowering.
• Sesame Oil: Nutty flavor, contains healthy fats and enhances aroma.
• Cornstarch: Creates a crispy coating, gluten-free thickening agent.

Garlicky Fried Chicken In Korean Style Recipe Ingredient Quantities

• 2 pounds chicken wings or drumsticks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds (optional)
• 2 green onions, sliced (optional)
• Oil for frying

How to Make this Garlicky Fried Chicken In Korean Style Recipe

1. Chicken wings or drumsticks should be dried with paper towels. Then, salt and black pepper should be used to season the chicken on all sides.

2. Coat the chicken pieces completely with cornstarch and then shake them well to leave only a light coating on the pieces. Set the pieces aside until needed.

3. Add sufficient oil to a large, deep pan or fryer so that the chicken can be submerged in it, and heat the oil to 350 °F (175 °C).

4. To prevent pan from being overcrowded, fry the chicken in batches. Each batch should cook for about 10-12 minutes. Remember to turn it occasionally. You’ll know the chicken is done when it has an all-over golden brown color and no longer shows any signs of being undercooked. You can use a meat thermometer to check for doneness: it should read 165°F (74°C). Ideal for serving hot or room temperature. Can be made ahead and served cold.

5. In a small saucepan over medium heat, blend the minced garlic, soy sauce, rice vinegar, sugar, honey, gochujang, sesame oil, and vegetable oil. Stir well and bring the mixture to a gentle simmer.

6. Prepare the sauce for 3-4 minutes, giving it a few seconds of stir-free time to allow it to thicken slightly and let the sugar completely dissolve. Then remove it from the heat.

7. Put the fried chicken in a big mixing bowl. Pour the sauce you prepared over the chicken while it is still warm, making sure that all pieces are well covered with the sauce.

8. Using a spatula or tongs, toss the chicken in the sauce, making sure every wing and drumstick is covered evenly.

9. Sesame seeds can be sprinkled over the glazed chicken, rendering an additional, profuse taste and a texture that might not be mentioned elsewhere in this recipe.

10. If desired, before serving, garnish with sliced green onions. Enjoy the warm, garlicky, Korean-style fried chicken!

Garlicky Fried Chicken In Korean Style Recipe Equipment Needed

1. Paper towels
2. Mixing bowls
3. Measuring spoons
4. Large deep pan or deep fryer
5. Meat thermometer
6. Small saucepan
7. Spatula or tongs
8. Frying thermometer
9. Knife and cutting board (for slicing green onions, optional)
10. Plate or tray (for setting aside coated chicken)

FAQ

• Q: Can I use chicken thighs instead of wings or drumsticks?A: Yes, chicken thighs can be used. Just make sure to cut them into the same size and shape as the other ingredients so that they cook evenly and in sync.
• Q: Is there an alternative to gochujang for a milder sauce?A: You might try mixing ketchup with a smidgen of hot sauce; but note, this will not yield a substitute that even closely resembles the flavor profile of what you’re attempting to replicate.
• Q: Can I bake the chicken instead of frying it?A: Yes, the chicken can be baked at 400°F (200°C) for approximately 45-50 minutes, turning it midway, and it will come out crispy.
• Q: How can I make the chicken extra crispy?A: To get the chicken really crispy, it helps to fry it twice. First, fry it in oil until it’s light brown; then, drain the chicken and fry it again until it’s golden brown and super crispy.
• Q: How long should I marinate the chicken?A: Although it is not mandatory, soaking in a mixture of salt and pepper for a minimum of 30 minutes can boost flavor.
• Q: Can I prepare the sauce in advance?A: You can indeed make the sauce well in advance and keep it stored in the refrigerator for as long as a week.
• Q: What is the best oil for frying the chicken?A: For frying the chicken, use a neutral oil with a high smoke point such as canola or peanut oil.

Garlicky Fried Chicken In Korean Style Recipe Substitutions and Variations

Wings or drumsticks: Thighs or breast pieces can be used instead.
Cornstarch: You can substitute it by using potato starch or all-purpose flour.
Rice vinegar can be replaced by using apple cider vinegar or white vinegar.
Sriracha mixed with a bit of sugar makes a substitute for Gochujang (Korean chili paste).
Sesame oil. For a different flavor profile, substitute olive oil or peanut oil.

Pro Tips

1. Double Frying Technique For extra crispy chicken, try the double frying method. Fry the chicken initially at a lower temperature, around 300°F (150°C), until it’s cooked through but not fully browned. Remove and drain the chicken, then increase the oil temperature to 375°F (190°C), and fry the chicken a second time until golden brown and crispy.

2. Marinate for Extra Flavor Before coating the chicken in cornstarch, consider marinating it in the soy sauce, rice vinegar, and garlic mixture for at least 30 minutes. This additional step will infuse the chicken with more flavor.

3. Air Dry the Coating After coating the chicken pieces with cornstarch, let them sit on a rack for about 15-20 minutes. This allows the coating to adhere better to the chicken, resulting in a crispier texture once fried.

4. Sauce Adjustment To adjust the sauce’s level of heat and sweetness to your taste, balance the gochujang and honey quantities. If you prefer it spicier, add more gochujang. For more sweetness, increase the honey or sugar content slightly.

5. Keep Fried Chicken Crispy When transferring the fried chicken to toss in the sauce, ensure the sauce is just warm, not too hot, to maintain the chicken’s crispiness. Additionally, toss the chicken quickly and serve immediately for best texture.