Description
Experience a flavor explosion with Spicy Gochujang Korean Fried Chicken! This dish features perfectly crispy chicken enveloped in a sweet and spicy gochujang sauce that creates an unforgettable taste sensation. Ideal for special occasions or cozy nights in, this recipe is sure to be a crowd-pleaser that satisfies your cravings.
Ingredients
Scale
- 2 lbs bone-in chicken pieces (wings or thighs)
- 1 cup buttermilk
- 2 tbsp minced garlic
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup vegetable oil (for frying)
- 3 tbsp gochujang
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
Instructions
- 1. Marinate the Chicken: In a bowl, combine buttermilk and minced garlic. Add chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 2 hours or overnight.
- 2. Prepare the Batter: Mix flour, salt, and pepper in another bowl. This will coat your chicken for frying.
- 3. Heat the Oil: In a deep skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 4. Dredge the Chicken: Remove chicken from buttermilk mixture and shake off excess. Coat each piece evenly in the flour mixture.
- 5. Frying: Carefully place chicken in hot oil, cooking in batches for about 10–12 minutes per side until golden brown and cooked through. Drain on paper towels.
- 6. Make the Sauce: In a saucepan over medium heat, combine gochujang, honey, soy sauce, and rice vinegar. Stir until smooth and heated through for about five minutes.
- 7. Serve: Drizzle sauce over fried chicken before serving.
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
Keywords: For extra crunch, consider double-dipping the chicken in buttermilk and flour before frying. Adjust spice levels by varying the amount of gochujang used.