spicy korean fried chicken with gochujang sauce
Are you ready to spice up your dinner routine? I’m excited to share my favorite recipe for Spicy Korean Fried Chicken! With its crunchy coating and zesty gochujang sauce, this dish is sure to leave your taste buds dancing. Trust me, your family will be asking for seconds!
Simple Ingredients for Appetizing Spicy Korean Fried Chicken
Let’s get started with the simple yet flavorful ingredients that will bring this Spicy Korean Fried Chicken to life. You’ll find that many of these items are pantry staples, which makes it easy to whip up this dish anytime your cravings hit.
Ingredients:
- 1 pound chicken breast tenderloins: The star of the show! Tenderloins are juicy and cook up perfectly crispy.
- ⅓ cup milk: Helps create a rich marinade that keeps the chicken moist.
- 1 egg: This adds richness and acts as a binder for the coating.
- ¼ cup all-purpose flour: Gives the chicken a light and crunchy layer.
- ¼ cup potato starch: this is key for an extra crispy texture; it absorbs moisture and creates a great crunch.
- ½ teaspoon salt: Enhances all the other flavors.
- ¼ teaspoon ground black pepper: Adds a subtle kick.
- Vegetable oil for frying: canola or peanut oil works well for frying due to their high smoke points.
For the Gochujang Sauce:
- ¼ cup honey: Brings sweetness to balance the heat.
- ¼ cup brown sugar: Adds depth and a slight molasses flavor.
- 2 tablespoons soy sauce: This adds that savory umami flavor that makes everything better.
- 2 tablespoons gochujang: This Korean hot pepper paste is the heart of the sauce, providing heat and flavor.
- 1 tablespoon Worcestershire sauce: Adds a tangy depth to the sauce.
- 2 teaspoons red pepper flakes: For an extra spicy kick.
- 1 teaspoon ground ginger: Imparts a warm, aromatic flavor.
With these ingredients, you’re ready to create something special. The balance of sweet, spicy, and savory flavors will leave everyone at the table raving about your cooking!
Step-by-Step Instructions for Making Spicy Korean Fried Chicken
Now, let’s dive into the step-by-step instructions for making this tantalizing Spicy Korean Fried Chicken. I promise you, it’s easier than it sounds!
Instructions:
- Prepare the Marinade: In a large bowl, whisk together milk and egg until well combined. Add the chicken tenderloins and marinate in the refrigerator for about 15 minutes. This step is crucial for ensuring your chicken stays juicy!
- Dredge the Chicken: In another bowl, mix all-purpose flour, potato starch, salt, and pepper. Transfer this mixture into a large resealable bag. Once the chicken has marinated, drain the liquid and add the chicken to the bag. Seal and shake until each piece is fully coated.
- Heat the Oil: In a deep-fryer or large saucepan, heat vegetable oil to 325°F (165°C). This temperature is key for achieving that crispy exterior without overcooking the chicken.
- First fry: Carefully place about five pieces of chicken at a time into the hot oil. Fry for about 2 minutes. Once done, transfer to a plate lined with paper towels to drain excess oil.
- Double frying: Increase the oil temperature to 350°F (175°C). Return the first batch of chicken to the hot oil and fry for another 2 minutes until perfectly crispy and golden. Repeat this process with the remaining chicken.
- Make the Sauce: While the chicken is frying, heat a small saucepan over medium-low heat. Combine honey, brown sugar, soy sauce, gochujang, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously for about 5 minutes until the sugar melts and the sauce is smooth.
- Serve: Drizzle the gochujang sauce over your crispy chicken and gently toss to coat.
And just like that,you have a plate of heavenly Spicy Korean Fried Chicken! The combination of textures and flavors will have everyone clamoring for seconds. Enjoy every bite!
Serving and Storage Tips for Perfect Spicy Korean Fried Chicken
Once you’ve made your delicious Spicy Korean Fried Chicken, you’ll wont to know how to enjoy it best! This dish is great fresh, but you can also store leftovers for future munching.
Serving Suggestions:
- Presentation: Serve the chicken hot and toss it in the gochujang sauce just before serving for that mouthwatering glaze. Pair it with a side of steamed rice or kimchi to balance the flavors.
- Dipping Sauces: For an extra kick, consider serving it with a side of Korean spicy dipping sauce or a simple soy sauce mixed with a dash of vinegar and sesame oil.
- Garnishes: Sprinkling some sesame seeds or chopped green onions on top adds a beatiful touch and freshness.
Storage Details:
If you have leftovers (which is rare as its so tasty!), here’s how to store them properly:
- In the Refrigerator: Let the chicken cool entirely, then place it in an airtight container. It can be stored for up to 3 days in the fridge. When you’re ready to enjoy it again, reheat in the oven at 375°F (190°C) for about 10-15 minutes to maintain its crispiness.
- Freezing: You can freeze the fried chicken for longer storage. Place the cooled pieces on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. They can last for up to 3 months in the freezer. To reheat, bake from frozen at 400°F (200°C) for about 20-25 minutes until heated through and crispy.
Storing your Spicy Korean Fried Chicken doesn’t have to be a hassle, and with these tips, you can enjoy this delightful dish even after the first round!
Helpful Recipe Notes and Troubleshooting for Spicy Korean Fried Chicken
Cooking can sometimes throw a curveball, but don’t worry! Here are some helpful notes and troubleshooting tips to ensure your Spicy korean Fried Chicken turns out perfectly.
Recipe Notes:
- Double Frying: The key to that stunning crunch is double frying.Don’t skip this step! It locks in moisture and crisps the exterior.
- Marinade Time: If you have extra time, let the chicken marinate for 30 minutes instead of just 15. This helps deepen the flavors even more.
- Potato Starch: If you can’t find potato starch, you can substitute with cornstarch. While it might alter the texture slightly, it still creates a crispy coating.
Troubleshooting:
- Too Oily: If your chicken is turning out greasy, make sure the oil is hot enough (around 325°F to 350°F) before frying. This helps to achieve that golden, crunchy exterior.
- Soggy Coating: To avoid soggy skin, ensure the chicken is well-coated in the flour mixture before frying. Give it a good shake in the bag to ensure every piece is covered.
- Sauce Issues: If the gochujang sauce is too thick, add a splash of water or more soy sauce to achieve your desired consistency. If it’s too thin, let it simmer a bit longer to thicken up.
With these tips up your sleeve, you’ll be prepared for any cooking mishaps. Enjoy making and sharing your delightful Spicy Korean Fried Chicken!