Asian > Korean

Korean Fried Chicken with Spicy Honey Glaze Recipe

Ingredients with Measurements:
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 green onions, thinly sliced

Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining fried chicken
- Large mixing bowl
- Small saucepan

Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
2. Add buttermilk to the bowl and mix until the chicken wings are coated.
3. In a separate bowl, add cornstarch and coat each chicken wing with it.
4. Heat vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the chicken wings in batches for 10-12 minutes, or until golden brown and crispy.
6. Remove the chicken wings from the oil and place them on a wire rack to drain excess oil.
7. In a small saucepan, combine honey, gochujang, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Cook over low heat for 5-7 minutes, stirring occasionally.
8. Brush the spicy honey glaze over the fried chicken wings.
9. Garnish with thinly sliced green onions.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Frying temperature: 375°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 560
Fat: 27g
Carbohydrates: 55g
Protein: 24g
Sodium: 1050mg
Sugar: 31g

Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or hot sauce.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.

Variations:
- Add chopped peanuts or sesame seeds for extra crunch.
- Use different types of hot sauce or chili paste for a different flavor profile.
- Add a tablespoon of honey to the flour mixture for a sweeter taste.
- Substitute the chicken with tofu for a vegetarian option.

Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture.
- Use a wire rack to drain excess oil from the fried chicken.
- Double fry the chicken for extra crispiness.
- Brush the glaze on the chicken wings while they are still hot for better absorption.

Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chicken wings on a platter with a side of sliced green onions and sesame seeds.

Garnishes:
Thinly sliced green onions, chopped peanuts, sesame seeds.

Pairings:
Serve with steamed rice and a side of kimchi for a complete Korean meal.

Suggested side dishes:
Steamed rice, kimchi, pickled vegetables, stir-fried vegetables.

Troubleshooting advice:
- If the chicken is not crispy enough, try double frying it.
- If the glaze is too thick, add a tablespoon of water to thin it out.
- If the glaze is too thin, cook it for a few more minutes to thicken it.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Korean fried chicken, also known as yangnyeom chicken, is a popular dish in Korea. It is typically served with a spicy or sweet glaze and is often paired with beer.

Flavor profiles:
This dish has a crispy and crunchy texture with a sweet and spicy flavor.

Serving suggestions:
Serve the chicken wings as an appetizer or as a main dish.

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Region: Korean

Taste: Spicy, Sweet, Savory, Tangy, Honey, Honey-Glazed