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Korean cuisine is famed for its bold flavors, and one dish that embodies this culinary ethos is the Crispy Korean Spicy Chicken Explosion. A delightful twist on traditional fried chicken, this dish combines a tantalizing mix of spice, crunch, and savory goodness that promises to excite your taste buds and leave an indelible mark on your dinner table. Whether you're a fan of Korean barbecue or just looking for a new spicy chicken recipe to impress your friends and family, this dish is sure to become a favorite.

Spicy Korean Fried Chicken – The Crispiest Ever!

Discover the exciting flavors of Crispy Korean Spicy Chicken Explosion, a delicious twist on traditional fried chicken that combines crunchy texture with bold, spicy goodness. This recipe features marinated chicken in a delectable blend of buttermilk, gochujang, soy sauce, garlic, and ginger, ensuring a juicy interior and crispy exterior. Perfect for impressing friends and family, this dish captures the essence of Korean cuisine in every bite. Get ready for a culinary adventure that will have everyone asking for seconds!
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Ingredients
  

For the Chicken:

2 lb (900g) chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

Oil for frying (canola or vegetable oil)

For the Marinade:

1/2 cup buttermilk

1 tsp chili powder

1 tsp ginger, minced

1 tsp garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 tsp sesame oil

For the Spicy Sauce:

1/2 cup gochujang (Korean red chili paste)

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 tablespoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, chili powder, minced ginger, garlic, soy sauce, rice vinegar, sugar, and sesame oil. Add the chicken pieces and coat them well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight for maximum flavor.

    Prepare the Coating: In another bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. This mixture will create the crispy outer layer.

      Heat the Oil: In a large deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for precise measurements for the best frying results.

        Coat the Chicken: Take the marinated chicken pieces out of the refrigerator. Shake off any excess marinade and coat each piece thoroughly with the flour mixture, pressing it onto the surface to ensure a nice coating.

          Fry the Chicken: Carefully drop a few pieces of the coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 8-10 minutes or until the chicken is golden brown and cooked through (the internal temperature should reach at least 165°F or 75°C).

            Drain and Crisp: Remove the chicken pieces from the oil and drain them on a wire rack or paper towels. Allow them to rest for a few minutes. For extra crispiness, fry them a second time for 2-3 additional minutes.

              Make the Spicy Sauce: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, and minced garlic. Heat over medium-low, stirring until combined and slightly thickened (about 3-4 minutes).

                Toss in Sauce: In a large bowl, drizzle the spicy sauce over the fried chicken. Toss to coat evenly.

                  Garnish and Serve: Transfer the spicy Korean fried chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for a fresh touch. Serve immediately with pickled radishes or rice as sides.

                    Prep Time, Total Time, Servings: 15 min | 1 hr 30 min | 4 servings