Korean Fried Chicken, or KFC as it’s affectionately known, has gained worldwide popularity for its unique and irresistible flavors. This delicious dish is characterized by its crispy, double-fried chicken coated in a flavorful sauce that strikes a perfect balance between sweet, spicy, and tangy.
The secret to Korean Fried Chicken’s delectable crunch lies in its preparation. The chicken is typically coated in a light batter, often made with a combination of flour and starch, which creates an extra crispy exterior when fried. To achieve the signature crunch, it is common to double-fry the chicken, ensuring a crispy outer layer while maintaining tender and juicy meat on the inside.
What truly sets Korean Fried Chicken apart is the variety of mouthwatering sauces it is served with. Gochujang, a fermented chili paste, is a common base for the sauce, providing a spicy kick. The sauce can be further enhanced with ingredients like soy sauce, garlic, ginger, honey, and vinegar, resulting in a harmonious blend of flavors. The sauce is usually brushed or tossed onto the fried chicken, adding a glossy sheen and a burst of flavor that perfectly complements the crispy texture.
Korean Fried Chicken is a beloved dish in Korean cuisine and is often enjoyed as a comforting snack, paired with a cold beer. It has become a staple in Korean street food culture and has gained a dedicated following worldwide. Whether you prefer it spicy, sweet, or a combination of both, Korean Fried Chicken is a must-try dish that will leave you craving more of its irresistible flavors.
For the Chicken:
- 2 pounds chicken wings or drumsticks
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup all-purpose flour
- 2 eggs, beaten
- Cooking spray
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds and chopped green onions for garnish (optional)
Preheat your air fryer to 400°F (200°C).
In a mixing bowl, combine salt, pepper, garlic powder, and ginger powder. Season the chicken wings or drumsticks evenly with the spice mixture.
Place the flour in a shallow dish and dip each piece of seasoned chicken into the flour, coating it thoroughly. Shake off any excess flour.
Dip the floured chicken into the beaten eggs, making sure to coat it completely.
Lightly spray the air fryer basket with cooking spray. Arrange the coated chicken pieces in a single layer in the basket, making sure they are not touching.
Cook the chicken in the air fryer for 25-30 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
While the chicken is cooking, prepare the sauce by combining gochujang, ketchup, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat over medium heat, stirring until the sauce is well combined and heated through.
Once the chicken is done, transfer it to a large bowl. Pour the prepared sauce over the chicken and toss to coat evenly.
Serve the Korean Fried Chicken hot, garnished with sesame seeds and chopped green onions if desired.
Enjoy your delicious Korean Fried Chicken made in an air fryer! The crispy, flavorful chicken combined with the sweet and spicy sauce is sure to be a crowd-pleaser. Serve it as an appetizer, main course, or alongside steamed rice and pickled vegetables for a complete Korean meal.