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In recent years, Korean cuisine has taken the global culinary scene by storm, captivating taste buds with its unique blend of bold flavors, fresh ingredients, and vibrant presentations. With its rich history and diverse regional dishes, Korean food offers something for everyone—from savory street food to elegant banquet fare. One dish that has garnered much attention and admiration is Crispy Korean Firecracker Chicken, a mouthwatering delight that marries the crunchiness of fried chicken with the fiery and flavorful essence of Korean spices.

Spicy Korean Fried Chicken – The Crispiest Ever!

Discover the vibrant flavors of Crispy Korean Firecracker Chicken, a standout dish that brings the essence of Korean cuisine to your table. This delectable recipe features crispy fried chicken marinated in a rich blend of buttermilk, gochujang, and spices, offering a perfect balance of heat and sweetness. Ideal for casual dinners or special gatherings, this crowd-pleaser will leave everyone craving seconds. Explore the key ingredients, cooking tips, and serving suggestions for a truly unforgettable meal.
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Ingredients
  

For the Marinade:

2 lbs chicken pieces (wings, drumsticks, or thighs)

1 cup buttermilk

2 tablespoons gochugaru (Korean red pepper flakes)

1 tablespoon garlic powder

1 tablespoon ginger powder

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon black pepper

1 teaspoon salt

For the Coating:

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust for heat preference)

1/2 teaspoon salt

For Frying:

Oil for deep frying (vegetable or canola)

For the Spicy Sauce:

1/2 cup gochujang (Korean chili paste)

1 tablespoon soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 teaspoons minced garlic

1 teaspoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, gochugaru, garlic powder, ginger powder, soy sauce, sesame oil, black pepper, and salt. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight to deepen the flavor.

    Prepare the Coating: In a separate bowl, whisk together flour, cornstarch, baking powder, paprika, cayenne pepper, and salt until well combined. This mixture will help create a crisp surface on the chicken.

      Heat the Oil: In a deep saucepan or Dutch oven, pour in enough oil for deep frying (about 3 inches deep) and heat it to 350°F (175°C). You can test the oil readiness by dropping a small amount of the coating mixture into the oil; if it sizzles and rises to the surface, you’re ready to fry.

        Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, making sure it's thoroughly coated. Shake off any excess flour.

          Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and crispy. Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Once cooked, transfer to a wire rack lined with paper towels to drain excess oil.

            Make the Spicy Sauce: In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Stir until heated through and smooth, then remove from heat.

              Toss the Chicken: Once all chicken pieces are fried and drained, place them in a large mixing bowl. Drizzle the spicy sauce over the hot chicken and toss gently until all pieces are well-coated.

                Garnish and Serve: Serve hot, garnished with sesame seeds and chopped green onions. Pair with pickled radish or a side of steamed rice for a delicious meal!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6