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- 1.5 lbs chicken wings or drumsticks - 1 cup all-purpose flour - 1 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - Vegetable oil (for frying) For the chicken, I love using wings or drumsticks. They cook evenly and stay juicy. The flour and cornstarch mixture gives the chicken that perfect crunch. The baking powder helps it puff up nicely. Garlic and onion powder add rich flavors. Don't skip the salt and pepper; they season the chicken well. - 1/2 cup gochujang (Korean chili paste) - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced The sauce is the star here! Gochujang brings heat and depth. Honey adds sweetness, while soy sauce gives umami. Rice vinegar adds a tangy note. Sesame oil rounds it all out, making the sauce rich. Fresh garlic and ginger boost the flavor even more. - Sesame seeds - 2 green onions, thinly sliced Garnishes make your dish pop! Sesame seeds add crunch and a nutty flavor. Green onions bring freshness and color. They both enhance the look and taste of your dish. Remember, you can find the full recipe for detailed steps and tips. To start, you need to make the flour coating. Grab a large mixing bowl. Add the following dry ingredients: - 1 cup all-purpose flour - 1 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper Whisk these ingredients together well. This mixture gives the chicken a crispy texture you will love. Now, let’s coat the chicken. First, pat the chicken wings or drumsticks dry with paper towels. This step helps the coating stick better. Next, take each piece and dredge it through the flour mixture. Make sure it’s fully coated. Shake off any extra flour mix to avoid clumps. Heat up some vegetable oil in a deep frying pan. Aim for about 2 inches deep. Bring the oil to around 350°F (175°C). Carefully add the coated chicken pieces in small batches. Fry them for about 8-10 minutes. Turn them occasionally for even cooking. They should turn golden brown. Make sure the chicken reaches an internal temperature of 165°F (75°C). Once done, move the chicken to a wire rack or paper towels to drain excess oil. Now, it’s time to make the sweet and spicy sauce. In a medium saucepan, mix the following ingredients over medium heat: - 1/2 cup gochujang (Korean chili paste) - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced Stir the mixture well. Let it come to a simmer. Cook for about 5 minutes. This will thicken the sauce. Once thickened, remove the pan from heat. To finish, pour the sauce over the fried chicken in a large bowl. Toss until each piece is well coated. For an added touch, sprinkle sesame seeds and sliced green onions on top. This is the key to your homemade sweet and spicy Korean fried chicken delight. To achieve crispy chicken texture, start with dry chicken. Pat your chicken wings or drumsticks with paper towels. This step helps the coating stick better. Next, use a mix of flour and cornstarch for the best crunch. The cornstarch adds a lightness that flour alone cannot provide. Heat your oil to about 350°F (175°C). This temperature ensures the chicken fries evenly and gets that golden brown color. Fry in small batches to avoid overcrowding. This keeps the temperature steady and allows for even cooking. Adjusting thickness and sweetness is key to a great sauce. For a thicker sauce, let it simmer longer. If it’s too thick, add a splash of water or more vinegar. Sweetness can be increased by adding more honey. Taste as you go! Balance is crucial; you want sweet, spicy, and savory all at once. The sauce should coat the chicken well but not be too runny. A good rule is to make it thick enough to cling to the chicken without dripping off. For a fantastic presentation, arrange the fried chicken on a large platter. Drizzle extra sauce over the top for a glossy look. Sprinkle sesame seeds generously to add texture. Green onions make a fresh garnish and add color. Serve with pickled radishes on the side. They give a nice contrast to the richness of the chicken. You can also add steamed rice or a fresh salad for a complete meal. Try these options to make your chicken dish even more delightful! {{image_4}} You can switch up the chicken for different proteins. Chicken thighs work well if you want dark meat. They stay juicy and tender during cooking. If you're vegan or vegetarian, use tofu or tempeh instead. Press the tofu to remove excess moisture. Then, cut it into bite-sized pieces. You can also use cauliflower for a tasty veggie option. Just coat the florets like you would with chicken. You can change the sauce to match your taste. If you like it sweeter, add more honey. If you want more heat, include extra gochujang. You can also add some sriracha for a different kick. For a tangy twist, add lime juice or more rice vinegar. This lets you create a flavor that is perfect for you. If you or your guests need gluten-free meals, you can easily adjust the recipe. Use gluten-free flour instead of all-purpose flour. Cornstarch is already gluten-free, so you’re set there. Check the soy sauce label and pick a gluten-free version. This way, everyone can enjoy this dish without worry. Feel free to get creative and make this dish your own! For the complete recipe, visit the Full Recipe section. To keep your sweet and spicy Korean fried chicken fresh, use good storage methods. First, let the chicken cool to room temperature. Then, place it in an airtight container. Make sure to separate layers with parchment paper to avoid sticking. Store it in the fridge. It will last up to three days. To reheat, the goal is to keep the chicken crispy. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with foil. Bake for about 10-15 minutes. This method revives the crunch. You can also use a toaster oven for smaller batches. Avoid using the microwave; it makes the chicken soggy. If you want to freeze your chicken, prepare it first. Allow it to cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight before reheating. Making this dish takes about 50 minutes. You need around 20 minutes to prep. Frying the chicken takes about 10 minutes. The sauce takes another 5 minutes. Overall, it’s a quick and tasty meal for any day. Yes, you can use an air fryer. It’s a healthier option. Preheat your air fryer to 375°F (190°C). Lightly coat the chicken with oil before placing it in the basket. Cook for about 25-30 minutes. Check the chicken is crispy and reaches 165°F (75°C) inside. To change the spice level, use less gochujang in the sauce. You can also add honey for sweetness. If you like more heat, add extra gochujang or some chili flakes. Adjust to your taste as you mix the sauce. You learned how to make sweet and spicy Korean fried chicken. I covered main ingredients, cooking steps, and tips. You can customize this dish by changing proteins or sauces. Remember to store leftovers correctly and reheat to keep them crispy. This recipe is fun and easy to adapt for everyone. Enjoy your cooking adventure and share the joy of this tasty dish!

Homemade Sweet & Spicy Korean Fried Chicken

Indulge in the crispy goodness of Homemade Sweet & Spicy Korean Fried Chicken that will make your taste buds dance! This recipe combines perfectly coated chicken with a savory-sweet sauce, making it the ultimate comfort food. With easy-to-follow steps and common ingredients, you'll impress everyone at your next gathering. Click through to explore this delicious recipe and elevate your cooking game today!
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Ingredients
  

1.5 lbs chicken wings or drumsticks

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Vegetable oil (for frying)

For the Sauce:

1/2 cup gochujang (Korean chili paste)

1/4 cup honey

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 tablespoon sesame seeds

2 green onions, thinly sliced (for garnish)

Instructions
 

Prepare the Coating: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk together until well blended.

    Coat the Chicken: Pat the chicken pieces dry using paper towels to remove any moisture. Dredge each piece in the flour mixture, ensuring they are fully coated. Gently shake off any excess coating to prevent clumping.

      Heat the Oil: In a deep frying pan or heavy-bottomed pot, pour in enough vegetable oil to fill it about 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).

        Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in small batches, ensuring not to overcrowd the pan. Fry for about 8-10 minutes, turning occasionally, until the chicken is golden brown and crispy. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

          Drain Excess Oil: Once the chicken is fully cooked, use tongs to transfer it to a wire rack set over a baking sheet, or place it onto paper towels to absorb any excess oil.

            Make the Sauce: In a medium saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well to combine and allow the mixture to come to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

              Coat the Chicken in Sauce: Remove the saucepan from the heat. Place the fried chicken in a large mixing bowl and pour the thickened sauce over it. Toss the chicken pieces until they are evenly coated with the sweet and spicy sauce.

                Garnish: Transfer the saucy chicken to a serving dish. Sprinkle sesame seeds generously over the top, and finish with sliced green onions for a fresh touch.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Arrange the fried chicken on a large, colorful platter and drizzle additional sauce over the top. Serve with a side of pickled radishes to add a pop of color and a refreshing contrast to the dish. Enjoy!