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To create a truly memorable Crispy Korean Delight, it’s essential to understand the key ingredients that contribute to its distinctive taste and texture.

Korean Fried Chicken

Discover the mouthwatering world of Crispy Korean Delight with this easy-to-follow recipe. This dish features perfectly fried chicken wings or drumsticks, coated in a spicy-sweet sauce that balances bold flavors and enticing textures. Learn essential tips for selecting ingredients, achieving the perfect crunch, and creating a signature Korean sauce. Whether it's for a casual night in or a festive gathering, this flavor-packed treat will surely impress your guests!
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Ingredients
  

2 lbs chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (adjust according to your heat preference)

Salt and pepper, to taste

Oil for frying (vegetable or canola recommended)

1/2 cup gochujang (Korean chili paste)

1/4 cup honey

2 tbsp soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

1 tbsp minced garlic

1 tbsp sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Prepare the Chicken: Begin by rinsing the chicken pieces under cold water, then pat them dry with paper towels. Season the chicken generously with salt and pepper. Allow the seasoned chicken to marinate at room temperature for at least 30 minutes, which helps enhance the flavor.

    Make the Dry Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, cayenne pepper, as well as additional salt and pepper. Ensure all ingredients are well combined to create a homogenous dry batter.

      Coat the Chicken: Take each piece of marinated chicken and dredge it in the dry batter, ensuring it is fully coated. Shake off any excess batter and set the coated chicken pieces on a wire rack to keep them crisp while the oil heats up.

        Heat the Oil: In a deep frying pan or a large, heavy-bottomed pot, pour in enough oil to reach about 2 inches deep and heat over medium-high heat. To check if the oil is ready, drop in a small pinch of the batter—if it sizzles and bubbles quickly, you’re good to go.

          Fry the Chicken: Carefully place the battered chicken pieces into the hot oil, taking care not to overcrowd the pan for optimal crispiness. Fry the chicken in batches for approximately 8-10 minutes, turning occasionally to achieve an even golden brown color. Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain any excess oil.

            Prepare the Sauce: While the chicken is frying, you can prepare the sauce. In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Cook over medium heat, stirring frequently for about 5-7 minutes until the mixture is well blended and slightly thickened.

              Toss in Sauce: Once all the chicken has been fried to golden perfection, place it in a large mixing bowl. Pour the prepared sauce over the warm chicken and toss gently until every piece is generously coated in the flavorful sauce.

                Garnish and Serve: Transfer the sauced chicken to a serving platter. For finishing touches, sprinkle sesame seeds and chopped green onions over the top. Serve immediately while the chicken is hot and crispy for the best experience.

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