Spicy Korean Fried Chicken Recipe

Ingredients with Measurements:
- 2 lbs of chicken wings
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper
- 1/2 cup of buttermilk
- 1/2 cup of gochujang (Korean chili paste)
- 1/4 cup of honey
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- Vegetable oil for frying

Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large pot
- Tongs
- Wire rack
- Basting brush

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

2. Add the chicken wings to the bowl and toss until they are evenly coated with the flour mixture.

3. In a separate bowl, whisk together the buttermilk, gochujang, honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.

4. Pour the buttermilk mixture over the chicken wings and toss until they are evenly coated.

5. Heat vegetable oil in a deep fryer or large pot to 375°F.

6. Working in batches, carefully place the chicken wings into the hot oil and fry for about 10-12 minutes or until they are golden brown and crispy.

7. Use tongs to remove the chicken wings from the oil and place them on a wire rack to drain excess oil.

8. While the chicken wings are still hot, use a basting brush to coat them with the remaining gochujang mixture.

9. Serve hot and enjoy!


Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 520
Fat: 26g
Carbohydrates: 38g
Protein: 33g
Sodium: 1340mg
Sugar: 17g

Substitutions for ingredients:
- Chicken wings can be substituted with chicken thighs or drumsticks.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or any other spicy chili paste.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.

Variations:
- Make it extra spicy by adding more cayenne pepper or gochujang.
- Make it sweet and spicy by adding more honey or brown sugar.
- Make it crispy by double-frying the chicken wings.
- Make it healthier by baking the chicken wings instead of frying them.

Tips and tricks:
- Pat the chicken wings dry with paper towels before coating them with the flour mixture to ensure they are evenly coated.
- Use a wire rack to drain excess oil from the chicken wings after frying.
- Keep the fried chicken wings warm in the oven at 200°F while you fry the remaining batches.
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F.
- Serve with extra gochujang sauce on the side for dipping.

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

Reheating instructions:
To reheat the chicken wings, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.

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

Garnishes:
- Sliced green onions
- Sesame seeds

Pairings:
- Korean-style pickled vegetables
- Steamed rice
- Kimchi
- Beer or soju

Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Japchae (Korean glass noodle stir-fry)
- Steamed bok choy

Troubleshooting advice:
- If the chicken wings are not crispy enough, increase the frying time or double-fry them.
- If the chicken wings are too spicy, reduce the amount of cayenne pepper or gochujang.
- If the chicken wings are not cooked through, increase the frying time or bake them in the oven until heated through.

Food safety advice:
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F.
- Do not reuse the oil for frying.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.

Food history:
Korean fried chicken, also known as yangnyeom chicken, is a popular Korean dish that originated in the 1960s. It is typically made with chicken wings or drumsticks that are coated in a spicy sauce made with gochujang, honey, and other seasonings. Korean fried chicken is known for its crispy texture and bold flavor.

Flavor profiles:
Spicy, sweet, savory, umami

Serving suggestions:
Serve the spicy Korean fried chicken as a main dish for dinner or as an appetizer for a party or game day. Pair it with Korean-style pickled vegetables, steamed rice, and a cold beer or soju for a complete meal.

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Region: Korean

Taste: Spicy, Savory, Tangy, Sweet, Umami, Crunchy