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Korean cuisine has taken the culinary world by storm, captivating food lovers with its bold flavors, vibrant colors, and unique dishes. From sizzling barbecues to savory stews, the rich tapestry of flavors in Korean food is nothing short of enchanting. Among the multitude of dishes that have emerged from this dynamic culinary tradition, one stands out for its fiery allure and crunchy texture: the Fiery K-Town Chicken Crunch.

Spicy Korean Fried Chicken

Discover the irresistible Fiery K-Town Chicken Crunch, a delectable blend of crunchy fried chicken and a spicy-sweet sauce that promises to tantalize your taste buds. Perfect for gatherings or satisfying cravings, this dish elevates Korean cuisine with its bold flavors and crisp texture. Learn about the essential ingredients, marinating techniques, and cooking methods that will help you create a memorable meal at home. Dive into the enchanting world of Korean flavors with this delightful recipe.
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Ingredients
  

2 lbs chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1 tsp salt

1/2 tsp black pepper

1/2 cup buttermilk

1 egg

Vegetable oil for frying

For the Spicy Sauce:

1/2 cup gochujang (Korean red pepper paste)

1/4 cup soy sauce

1/4 cup honey

2 tbsp rice vinegar

3 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp sesame oil

1 tbsp sesame seeds

2 green onions, thinly sliced

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk and let them marinate for at least 1 hour (or overnight for deeper flavor).

    Prepare the Dry Mix: In another bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. This mixture will give your chicken a crispy coating.

      Coat the Chicken: Preheat your oil in a deep skillet or fryer to 350°F (175°C). Dip each chicken piece into the flour mixture, making sure it's evenly coated. Shake off the excess flour and let them rest for a few minutes.

        Fry the Chicken: Working in batches, carefully add the chicken to the hot oil. Fry for about 8-10 minutes or until they turn golden brown and crispy, ensuring they are cooked through. Use a thermometer to check that the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.

          Make the Spicy Sauce: In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, ginger, and sesame oil. Stir and cook for about 3-5 minutes until it thickens slightly.

            Toss in Sauce: Once the chicken is fried and drained, place it in a large mixing bowl and pour the spicy sauce over the chicken. Toss to evenly coat all pieces in the sauce.

              Serve: Transfer the spicy Korean fried chicken to a serving platter, garnish with sesame seeds and sliced green onions, and enjoy it hot with pickled radish or steamed rice on the side.

                Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 4