Discover the magic of korean fried chicken with gochujang: the ultimate guide

Indulge in the tantalizing flavors of Seoul’s street food with this authentic Korean fried chicken recipe gochujang. This crispy, succulent chicken is coated in a sweet, spicy, and umami-rich gochujang glaze that will leave your taste buds dancing.

Ingredients

For the Chicken:

• 1 whole chicken (about 3 pounds), cut into 8-10 pieces
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup buttermilk

For the Gochujang Glaze:

• 1/2 cup gochujang (Korean red pepper paste)
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil

For Frying:

• Vegetable oil for frying

Instructions

Preparing the Chicken

1. In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the buttermilk.
3. Dip the chicken pieces in the buttermilk, then coat them evenly in the flour mixture.
4. Place the coated chicken on a wire rack and let it rest for 15-30 minutes.

Making the Gochujang Glaze

1. In a small bowl, whisk together the gochujang, soy sauce, honey, brown sugar, rice vinegar, and sesame oil.

Frying the Chicken

1. Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
2. Carefully add the chicken pieces to the hot oil and fry for 10-12 minutes, or until cooked through and golden brown.
3. Remove the chicken from the oil and drain it on paper towels.

Glazing the Chicken

1. While the chicken is still hot, toss it in the gochujang glaze until evenly coated.
2. Serve immediately with your favorite sides.

Tips

• For extra crispy chicken, double-coat the chicken in the flour mixture.
• If you don’t have gochujang, you can substitute with sriracha or another spicy chili sauce.
• Serve the chicken with pickled vegetables, kimchi, or rice for a complete meal.

Flavor Variations

• Spicy: Add more gochujang to the glaze for a fiery kick.
• Sweet: Add a touch of honey or maple syrup to the glaze for a sweeter taste.
• Umami: Add a teaspoon of fish sauce or oyster sauce to the glaze for a more savory flavor.

Serving Suggestions

• Pair the chicken with a cold beer or Korean soju.
• Serve it as an appetizer, main course, or late-night snack.
• Top it with chopped scallions, sesame seeds, or peanuts for extra flavor.

Beyond the Glaze

• Use the gochujang glaze as a marinade for other meats, such as pork or beef.
• Mix it with mayonnaise for a spicy dipping sauce.
• Spread it on sandwiches or tacos for a burst of flavor.

Final Thoughts: A Culinary Adventure to Seoul

This Korean fried chicken recipe gochujang is a culinary adventure that will transport you to the vibrant streets of Seoul. Its crispy exterior, succulent interior, and tantalizing glaze will satisfy your cravings and leave you wanting more. So gather your ingredients, fire up the stove, and prepare to embark on a taste sensation that will forever change your perception of fried chicken.

Quick Answers to Your FAQs

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can, but the skin-on chicken pieces will yield a crispier result.

Q: How long can I store the gochujang glaze?
A: The glaze can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Is this recipe suitable for those who don’t like spicy food?
A: You can reduce the amount of gochujang in the glaze to tone down the spiciness.