Gotta Have It: Spicy Fried Chicken
By: Leah Rodrigues
Published: August 3, 2012

Spicy fried chicken is a popular Korean pub dish.  Chicken drumsticks are covered in a spicy mixture made with flour, cornstarch, black pepper, and gochugaru, Korean red pepper flakes.  You can find gochugaru at any Asian market or online.  It has a hot, sweet, and mild smoky flavor that is used in a myriad of Korean dishes including kimchi and bulgogi.  Serve your spicy fried chicken with plenty of sweet chili sauce.
Spicy Fried Chicken



Chicken:
				10 chicken drumsticks (legs, thighs, wings, etc)
1 tbsp sea salt
2 tbsp Hooters spicy hot sauce (Tabasco good also)
1 tsp ground black pepper
1/2 cup sweet chili dipping sauce (any brand will work)
 
Batter:
1 cup all-purpose flour
1 cup cornstarch
1 tbsp sea salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp gochugaru (Korean red pepper flakes)
1 cup cold water
 
Directions:
 








1.For the short marinade/pre-rub: In a large bowl, mix the first 3 ingredients (salt, pepper, and hot sauce) with the chicken pieces until thoroughly coated. Let sit for at least 15 minutes.


   
2.For the batter: In a large bowl, whisk together all dry ingredients. Slowly whisk in the water and whisk until smooth. Add more cornstarch or flour to get a thick, pancake-like consistency. Let the batter sit at room temperature for 15 minutes.


   
3.Heat the oil on medium-high heat in a large Dutch oven or pot. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken until deep golden brown and just cooked through, about 12 minutes.


   
4.Transfer to paper towels to remove excess oil and cool. Serve with sweet chili sauce or sauce of preference. Enjoy.

1.For the short marinade/pre-rub: In a large bowl, mix the first 3 ingredients (salt, pepper, and hot sauce) with the chicken pieces until thoroughly coated. Let sit for at least 15 minutes.


     
2.For the batter: In a large bowl, whisk together all dry ingredients. Slowly whisk in the water and whisk until smooth. Add more cornstarch or flour to get a thick, pancake-like consistency. Let the batter sit at room temperature for 15 minutes.


     
3.Heat the oil on medium-high heat in a large Dutch oven or pot. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken until deep golden brown and just cooked through, about 12 minutes.


     
4.Transfer to paper towels to remove excess oil and cool. Serve with sweet chili sauce or sauce of preference. Enjoy.

Comments:
olivia kim
August 3, 2012

oh, nice to see a korean fried dish on here. thank you! ^^
olivia kim

oh its great to see a korean fried chicken recipe here. we are thinking about doing one this weekend with a very thin crispy crust. ^^