This spicy Korean fried chicken recipe is almost exactly the same as my regular Korean Fried Chicken I learned how to make on a trip to Seoul, except this is spicier. As the other one was more of a base model, ready for any sauce you like, this one uses a very hot, very authentic Korean gochujang based sauce. This recipe also comes from my friend’s mother who showed me how to make regular Korean fried chicken, so if you want authenticity, you’ve got it!
Check Out The Basic Korean Fried Chicken
To be honest, the last time I had Korean food in America has been over 6 years ago, since I never go back home. Therefore I don’t know how this plays out like American style Korean food, but if you want what you’d get in Korea, this recipe is for you.
The most important thing is to use authentic gochujang paste. Gochujang is a Korean red pepper paste and it has a slight kick to it. It isn’t so spicy where you’ll be dying, but it still is a pepper paste. It is a bright red and used to marinate a variety of Korean dishes from vegetables to meats. You can of course make it yourself, but there are tons of good quality store-bought versions. My logic is, if it has too many English words on the bottle/jar, keep looking.
Spicy Korean Fried Chicken Ingredients
Chicken
1 kg segmented Chicken wings
100 grams Potato Starch
20 ml Rice Wine
1 tsp salt
1 tsp black pepper
Canola Oil (for frying)
Sauce
3 tbsp Rice Wine
3 tbsp Molasses
2 tbsp Rice Wine Vinegar
2 tbsp Gochujang
2 tsp Garlic; minced
1 tsp Sesame Oil
Salt and Pepper; to taste
Spicy Korean Fried Chicken Instructions
Sauce
1. I like to make the sauce first, as it can rest while you make the chicken. This way the chicken doesn’t cool down when you make the sauce. Now, there is the super simple way of just combining all the Sauce ingredients in a bowl and whisking until a usable paste. However, I was shown a way that involved cooking the sauce for a bit to really bring out some great flavors. In that case, combine all the ingredients as before, but then put it in a low heat simmering sauce pan and whisk it around for about 5 minutes until hot and a bit reduced. You can stop once you see the color darken and the sauce thicken a bit.
Korean Fried Chicken
2. For the chicken, we are using the same recipe as the basic Korean Fried Chicken. In a bowl marinade the chicken with the rice wine, salt, and pepper. You don’t need to do it for long, just make sure all parts of the meat are coated.
3. Toss the wet chicken pieces in the potato starch. Really get your hands in there to make sure they are completely white.
4. In a deep pan or deep fryer, heat up the oil until your thermometer reads 175 °C
5. Slowly add the chicken, being careful to not add too fast and lowering the temperature of the oil.
6. Fry each piece for roughly 3 minutes. Place the chicken onto a clean paper towel to rest.
7. Fry the chicken a second time, keeping the oil still at 175 °C. Fry until light gold (remember they will still darken a bit after you remove them from the oil) and put on a clean paper towel to rest.
8. At this point add the chicken to the sauce and toss well to coat the entirety of the pieces. You can eat/serve as is, or garnish with some chopped peanuts and scallions.
Spicy Korean Fried Chicken
Ingredients
Chicken
- 1 kg Segmented Chicken
- 100 grams Potato Starch
- 20 ml Rice Wine
- 1 tsp Salt
- 1 tsp Black Pepper
- Canola Oil for frying
Sauce
- 3 tbsp Molasses
- 3 tbsp Rice Wine
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Gochujang
- 2 tsp Garlic minced
- 1 tsp Sesame Oil
- Salt and Pepper to taste
Instructions
- I like to make the sauce first, as it can rest while you make the chicken. This way the chicken doesn't cool down when you make the sauce. Now, there is the super simple way of just combining all the Sauce ingredients in a bowl and whisking until a usable paste. However, I was shown a way that involved cooking the sauce for a bit to really bring out some great flavors. In that case, combine all the ingredients as before, but then put it in a low heat simmering sauce pan and whisk it around for about 5 minutes until hot and a bit reduced. You can stop once you see the color darken and the sauce thicken a bit.
- For the chicken, we are using the same recipe as the basic Korean Fried Chicken. In a bowl marinade the chicken with the rice wine, salt, and pepper. You don’t need to do it for long, just make sure all parts of the meat are coated.
- Toss the wet chicken pieces in the potato starch. Really get your hands in there to make sure they are completely white.
- In a deep pan or deep fryer, heat up the oil until your thermometer reads 175 °C
- Slowly add the chicken, being careful to not add too fast and lowering the temperature of the oil.
- Fry each piece for roughly 3 minutes. Place the chicken onto a clean paper towel to rest.
- Fry the chicken a second time, keeping the oil still at 175 °C. Fry until light gold (remember they will still darken a bit after you remove them from the oil) and put on a clean paper towel to rest.
- At this point add the chicken to the sauce and toss well to coat the entirety of the pieces. You can eat/serve as is, or garnish with some chopped peanuts and scallions.
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