Prepare to tantalize your taste buds with these incredibly rich and flavorful Crispy Korean Fried Chicken tenders. Each bite promises an explosion of juicy chicken encased in an irresistibly crunchy coating, all drenched in a sweet, spicy, and subtly smoky Gochujang glaze. This beloved Korean delicacy, often known as “Chimaek” when paired with beer, is surprisingly straightforward to make at home, coming together in approximately 35 minutes for a truly satisfying meal or impressive appetizer.
The first time I experienced the magic of this recipe, I knew immediately it was a dish I had to master and share. This rendition of Korean Fried Chicken tenders has quickly become one of my absolute favorite ways to enjoy chicken. The distinctive Gochujang sauce, with its complex balance of sweetness, heat, and a hint of umami, infuses these crispy chicken tenders with an unparalleled depth of flavor that is both addictive and incredibly satisfying. It’s a culinary journey that transports you straight to the bustling streets of Seoul with every bite.
If you’re an ardent admirer of vibrant Asian flavors, don’t stop here! Be sure to explore my other popular recipes like the succulent Korean BBQ Chicken Skewers and the sensationally creamy and spicy Bang Bang Chicken Skewers. Each offers a unique adventure into the rich tapestry of Asian cuisine.
Key Ingredients for Authentic Korean Fried Chicken
Crafting the perfect Crispy Korean Fried Chicken relies on a thoughtful selection of high-quality ingredients for both the succulent chicken and the irresistible Gochujang glaze. Here’s a detailed look at what you’ll need to achieve that signature taste and texture:
For the Chicken: The Foundation of Flavor and Tenderness
- Chicken: For optimal results, use chicken tenders or cut boneless, skinless chicken breasts into uniform strips. This ensures even cooking and maximizes surface area for that delicious crispy coating.
- Buttermilk: This is a secret weapon for incredibly tender and juicy chicken. Marinating the chicken in buttermilk helps to break down the proteins, resulting in a more succulent texture. If buttermilk isn’t readily available, you can easily create a substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- Seasoning: A simple yet effective blend of paprika, garlic powder, salt, and ground black pepper will enhance the natural flavors of the chicken and provide a foundational layer of taste before frying.
- Coating: The magic behind the legendary Korean crispiness comes from a precise blend of all-purpose flour, cornstarch, and a touch of baking powder. The cornstarch is crucial for achieving an extra-crispy exterior, while baking powder helps create tiny air pockets, contributing to that desirable light and airy crunch.
- Oil: A neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is essential for deep frying the chicken to golden perfection.
For the Korean Sauce: The Heart of the Dish
- Soy Sauce: Opt for a low-sodium soy sauce to maintain control over the overall saltiness of your dish, allowing the other complex flavors to shine through without being overwhelmed.
- Gochujang (Korean Chili Paste): This is the star of the show! Gochujang is a savory, sweet, and spicy fermented red chili paste, offering a unique depth of flavor. Its heat level can vary significantly between brands, so taste and adjust according to your preference. It’s readily available in most Asian markets and many well-stocked supermarkets.
- Brown Sugar: A touch of brown sugar provides a molasses-rich sweetness that perfectly balances the spice of the Gochujang and creates a beautiful caramelization when the sauce is tossed with the hot chicken.
- Honey: Adding honey (or real maple syrup as an alternative) contributes a natural, floral sweetness and helps achieve that signature sticky glaze texture.
- Sesame Oil: Toasted sesame oil is indispensable for its distinct nutty aroma and flavor, imparting an authentic Asian essence to the sauce. A little goes a long way, so use it sparingly for best results.
- Aromatics: Freshly minced garlic and ginger are vital for building a fragrant and robust flavor base for the sauce, providing a pungent warmth that complements the other ingredients.
- Red Chili Flakes: These are optional, but if you desire an extra kick of heat, a sprinkle of red chili flakes can elevate the spice level to your liking.
- Garnishing: A final flourish of toasted sesame seeds and thinly sliced green onions not only adds visual appeal but also provides additional nutty flavor and a fresh, bright counterpoint to the rich sauce.
How To Make Crispy Korean Fried Chicken: Step-by-Step Guide
Achieving restaurant-quality Korean Fried Chicken at home is simpler than you might think. Follow these detailed steps to create a dish that’s sure to impress:
Success Tips for the Ultimate Crispy Korean Fried Chicken
- Toss Hot Chicken with Hot Sauce: For the best adherence and flavor penetration, ensure your fried chicken is still hot when you toss it with the warmed Gochujang sauce. The heat helps the sauce cling better to the crispy exterior.
- Double Fry for Extra Crispiness: To achieve that legendary, shatteringly crispy Korean fried chicken crust, consider a double-frying technique. After the first fry (to cook the chicken through), allow the chicken to rest for a few minutes. Then, increase the oil temperature to 375°F (190°C) and fry the chicken again for 1-2 minutes until deeply golden and extra crunchy. This second fry expels any remaining moisture, resulting in unparalleled crispiness.
- Marinate the Chicken Thoroughly: While a minimum of one hour works, marinating the chicken in buttermilk for at least 2-4 hours, or even overnight, will yield exceptionally tender and flavorful results. The longer the marinade, the more succulent your chicken will be.
- Don’t Overcrowd the Fryer: Frying chicken in batches is crucial. Overcrowding the pot significantly drops the oil temperature, leading to greasy, less crispy chicken. Give each piece enough space to cook evenly and achieve maximum crispiness.
- Maintain Optimal Oil Temperature: Use a kitchen thermometer to monitor your oil temperature. Aim for 350-375°F (175-190°C) during frying. Consistent temperature is key to perfectly cooked and crispy chicken.
- Always Cook Chicken to an Internal Temperature of 165°F: Food safety is paramount. Use an instant-read thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F (74°C) to confirm it is fully cooked.
- Drain Chicken Properly: After frying, transfer the chicken to a wire rack set over a baking sheet. This allows air circulation around all sides, preventing the bottom from becoming soggy, which can happen if chicken rests directly on paper towels. Paper towels can be placed under the rack to catch oil.
- Uniform Chicken Pieces: Cut chicken tenders or breasts into similar sizes to ensure they cook evenly and simultaneously. Inconsistent sizes can lead to some pieces being overcooked while others are still raw.
Storage and Reheating Recommendations
While Crispy Korean Fried Chicken is undoubtedly best enjoyed fresh, hot, and straight from the pan, you might find yourself with delicious leftovers. Here’s how to store and reheat them to maximize their flavor and texture:
Storing: Any leftover Korean fried chicken can be safely stored in an airtight container in the refrigerator for up to four days. Be aware that the crispiness will diminish over time, but the flavors will still be fantastic.
Reheat: To bring your chicken back to life and restore some of its delightful crispiness, preheat your oven to 375°F (190°C). Place the chicken pieces on a rimmed baking sheet in a single layer. Reheat for approximately 10-15 minutes, or until the chicken is heated through and the coating has crisped up again. Avoid reheating in the microwave, as this will make the chicken soft and chewy.
Freezing: For longer storage, you can freeze cooked Korean fried chicken. Lay the cooled chicken pieces in a single layer on a parchment-lined baking sheet and flash freeze for a few hours until solid. This prevents them from sticking together. Once frozen, transfer the chicken pieces to a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2 months. To reheat from frozen, place the chicken on a baking sheet in a 375°F (190°C) oven and bake for 20-30 minutes, or until heated through and crispy. A higher initial temperature or a quick broil at the end can help achieve a crispier exterior.
Common Questions About Korean Fried Chicken
Gochujang is a fundamental ingredient in Korean cuisine, a fermented savory, sweet, and spicy red chili paste. It’s made from gochugaru (Korean chili powder), glutinous rice, fermented soybeans (meju), malted barley, and salt. Its unique complex flavor profile offers a rich, deep umami with varying levels of heat. It’s truly what gives Korean Fried Chicken its distinctive taste, so experimenting with different brands to find your preferred spiciness is encouraged.
Korean Fried Chicken is incredibly versatile and pairs wonderfully with a variety of sides. For a truly satisfying meal, serve your crispy tenders with starchy companions like Honey Chilli Potatoes or flavorful noodles such as Chili Garlic Oil Noodles. If you’re looking for something unique, try it alongside Creamy Gochujang Pasta for an East-meets-West fusion. For a lighter touch, a crisp and refreshing salad like my Spicy Kani Sushi Salad makes an excellent counterpoint to the rich chicken.
Absolutely! Preparing the Gochujang sauce in advance is a great way to save time, especially when entertaining. Simply combine all the sauce ingredients, simmer, and then allow it to cool completely before storing it in an airtight container in the refrigerator for up to a week. When you’re ready to serve, gently reheat the sauce in a skillet over low heat just before tossing it with your freshly fried chicken.
Yes, you can certainly bake the chicken instead of deep-frying it for a healthier alternative, though it’s important to note that the texture won’t be as intensely crispy as its deep-fried counterpart. To bake: Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or use a baking rack to ensure even air circulation. Arrange the coated chicken strips in a single layer, ensuring they don’t touch. Bake for 15 minutes, then flip them over and continue baking for another 10-15 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C).
Explore More Delicious Asian Recipes
If you loved this Crispy Korean Fried Chicken, be sure to delve into more of my Asian-inspired creations:
- Sweet and Spicy Asian Chicken
- Easy Honey Walnut Chicken
- Crispy Honey Chilli Chicken Stir Fry
- Sriracha Baked Chicken Breast
This Crispy Korean Fried Chicken recipe delivers an exceptional culinary experience, featuring perfectly fried chicken that boasts a super crispy exterior and incredibly juicy interior. Crafted with a blend of simple yet intensely savory ingredients, it transforms into an ideal main course for family dinners or a delightful appetizer for any gathering. The vibrant Gochujang glaze creates a symphony of flavors that will leave everyone craving more.
Should you decide to try this irresistible recipe or any of the other delectable dishes featured here, please consider leaving a star rating and a comment in the section below. Your feedback is greatly appreciated! For my latest culinary adventures, social posts, and new recipes, be sure to follow Cookin’ With Mima on Facebook |Instagram |Pinterest. Happy cooking!
Crispy Korean Fried Chicken
Ingredients
For chicken marinade
- 1½ lb. chicken tenderloins, cut horizontally into half
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon ground pepper
For chicken coating
- 1 cup all-purpose flour
- ⅓ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Oil, to deep fry
For the sauce
- 3 tablespoon soy sauce
- 3 tablespoon gochujang sauce
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon red chili flakes
- 1 teaspoon sesame seeds, to garnish
- 2 tablespoons chopped green onions, to garnish
Instructions
- In a bowl with chicken tenders add the buttermilk, and marinate for at least an hour.
- In a shallow dish, combine the ingredients for coating; flour, corn starch, baking powder, paprika, garlic powder, salt, and pepper.
- Dredge the chicken in the flour mixture evenly and deep fry the chicken in batches until golden. Drain the excess oil in a kitchen towel and set it aside.
- In a large skillet, combine the sauce ingredients; soy sauce, gochujang sauce, brown sugar, honey, sesame oil, garlic, ginger, and red chili flakes. Mix well and allow the sauce to simmer for 5 minutes.
- Add the crispy fried chicken to the sauce and toss it well until the sauce is evenly coated.
- Garnish the Korean fried chicken with sesame seeds and green onions and serve.
Notes
- Toss hot chicken with hot sauce and the coating will stick better.
- Double fry for extra crispiness.
- Marinate the chicken for at least an hour if time permits.
- Don’t overcrowd the fryer. Fry chicken in batches.
- Always cook chicken to an internal temperature of 165 degrees F.
- Drain chicken on a wire rack or paper towel after baking to reduce excess oil.
Nutrition
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