Spicy Korean Fried Chicken & Pickled Veggies

If you’re craving something crispy, spicy, and utterly addictive, look no further than this Spicy Korean Fried Chicken & Pickled Veggies recipe. Featuring perfectly seasoned, crunchy chicken wings coated in a fiery sauce paired with tangy, crisp pickled vegetables, this dish is an explosion of flavors and textures that will make your taste buds sing. Whether you’re serving it up for a game day feast, a family dinner, or a casual weekend treat, these wings and pickled veggies deliver a satisfying combination of heat, acidity, and crunch that’s impossible to resist.

What You’ll Love About This Recipe

• Perfectly Crispy Wings: The double coating of flour and cornstarch creates an irresistibly crunchy crust that holds up beautifully to the spicy sauce.
• Balanced Heat and Sweetness: The hot sauce and cayenne pepper bring the heat, while honey adds a subtle sweetness that balances the flavors perfectly.
• Refreshing Pickled Veggies: The quick-pickled carrots, cucumber, and bell peppers add a bright, tangy counterpoint to the richness of the fried chicken.
• Simple Ingredients: Made with pantry staples and fresh veggies, this recipe is approachable for cooks of all levels.
• Versatile Meal: Great for sharing at parties, serving alongside rice, or pairing with other Korean-inspired dishes like Sweet Chili Garlic Noodles With Chicken.

Ingredient Breakdown

• 2 pounds chicken wings: The star of the dish, wings are perfect for frying and soaking up the spicy sauce.
• 1 cup all-purpose flour & 1 cup cornstarch: These combine to create a light, ultra-crispy coating.
• Spices (garlic powder, onion powder, salt, black pepper, cayenne pepper, paprika): A flavor-packed mix that seasons the flour coating and enhances the chicken’s taste.
• 1 cup buttermilk: Helps tenderize the chicken while adding a slight tang that complements the spices.
• 1 cup hot sauce & 2 tablespoons honey: The base of the spicy glaze that clings to the fried chicken, balanced by honey’s sweetness.
• Vegetable oil: For deep frying the wings to crispy perfection.
• Pickled veggies (shredded carrots, sliced cucumber, sliced bell peppers): Fresh veggies quick-pickled to add acidity and crunch.
• 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon sesame oil, salt: The pickling liquid that brightens the vegetables with a perfect balance of sweet and sour.

Equipment & Tools

• Large mixing bowls: For marinating the chicken and tossing the veggies in the pickling liquid.
• Deep frying pan or Dutch oven: A sturdy pot to hold enough oil for deep frying the wings evenly.
• Wire rack and baking sheet: To drain excess oil and keep the wings crispy after frying.
• Measuring cups and spoons: For precise ingredient measurements to get the seasoning just right.
• Slotted spoon or tongs: For safely removing wings from hot oil.
• Sharp knife and cutting board: To prepare the vegetables for pickling.

The Method for Spicy Korean Fried Chicken & Pickled Veggies

Step 1: Prepare the Pickled Veggies

In a medium bowl, combine the shredded carrots, sliced cucumber, and bell peppers. In a separate bowl, whisk together rice vinegar, sugar, sesame oil, and a pinch of salt until the sugar dissolves. Pour the pickling liquid over the veggies and toss to coat. Set aside for at least 30 minutes to let the flavors meld while you make the chicken.

Step 2: Marinate the Chicken

In a large bowl, mix the buttermilk with half of the garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken wings, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness and flavor.

Step 3: Prepare the Flour Coating

In another large bowl, combine the all-purpose flour, cornstarch, remaining garlic powder, onion powder, salt, black pepper, cayenne pepper, and paprika. Mix well to distribute the spices evenly.

Step 4: Coat the Chicken Wings

Remove the wings from the buttermilk marinade, allowing any excess to drip off. Dredge each wing thoroughly in the flour mixture, pressing lightly to ensure an even coating. Place the coated wings on a wire rack and let them rest for 10-15 minutes. This helps the coating adhere better during frying.

Step 5: Fry the Chicken

Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Carefully add the wings in batches, avoiding overcrowding. Fry for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove wings with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.

Step 6: Make the Spicy Sauce

In a small saucepan over low heat, combine hot sauce and honey. Stir until the honey is fully incorporated and the sauce is warm. Remove from heat.

Step 7: Toss Wings in Sauce & Serve

Place the fried wings in a large bowl, pour the spicy sauce over them, and toss to coat evenly. Serve immediately alongside the pickled veggies for a refreshing bite.

What to Use Instead

• Chicken Parts: Substitute wings with drumettes or boneless chicken thighs if preferred.
• Flour Mix: Use rice flour instead of all-purpose flour for a gluten-free alternative.
• Buttermilk: Use plain yogurt thinned with a little water or lemon juice as a marinade substitute.
• Hot Sauce: Try gochujang paste mixed with a bit of water and honey for a richer Korean-style glaze.
• Pickling Vinegar: Apple cider vinegar can replace rice vinegar for a different tang.

Method to the Madness

The magic behind this recipe lies in the layering of flavors and textures. The buttermilk marinade tenderizes the chicken and infuses it with subtle tang, while the seasoned flour and cornstarch create an ultra-crispy crust that can stand up to the bold sauce. The sauce itself is a simple yet powerful combination of heat and honeyed sweetness, coating each wing with sticky, spicy goodness. Meanwhile, the quick-pickled veggies provide a refreshing contrast — their acidity cutting through the richness of the fried chicken and balancing the palate.

Don’t rush the resting time after coating the wings; this step is crucial for achieving that perfect crunch. Also, frying in batches at the correct oil temperature ensures even cooking and crispiness without greasiness. If you enjoy a little extra tang with your meals, try pairing these wings with a side of Quick Pickled Zucchini Salsa Fresca for a vibrant accompaniment.

Store, Freeze & Reheat

Leftover Spicy Korean Fried Chicken & Pickled Veggies can be stored in an airtight container in the refrigerator for up to 3 days. Keep the wings and pickled veggies separate to maintain crunch and freshness.

To freeze, place cooked wings in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat frozen wings in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and crispy again.

For best texture, reheat the wings in the oven rather than the microwave. The pickled veggies are best enjoyed fresh but can be refrigerated for up to a week.

Common Qs About Spicy Korean Fried Chicken & Pickled Veggies

Can I make this recipe less spicy?

Absolutely! Reduce or omit the cayenne pepper and use a milder hot sauce to tone down the heat. You can also increase the honey slightly to add more sweetness and balance.

What oil is best for frying these wings?

Vegetable oil, canola oil, or peanut oil are excellent choices due to their high smoke points and neutral flavors, ensuring a crispy, non-greasy finish.

How long should I marinate the chicken?

Marinating for at least 1 hour is recommended to tenderize and flavor the wings. For deeper flavor, marinate overnight in the refrigerator.

Can I use other vegetables for the pickles?

Yes! Feel free to experiment with radishes, zucchini, or even green beans. Quick pickling works well with many crunchy vegetables and adds a fresh zing to the meal.

Desserts to Finish

• Mango Sticky Rice – A classic sweet and creamy finish.
• Matcha Green Tea Ice Cream – Refreshing and slightly bitter, perfect to balance the spice.
• Korean Honey Cake – Soft, sweet, and easy to make.
• Sesame Cookies – Crunchy and nutty, ideal for a light dessert.

Hungry for More?

If you love the bold flavors in this Spicy Korean Fried Chicken & Pickled Veggies, you’ll want to explore more recipes that bring exciting spice and crunch to your table. From noodles to quick pickles, there’s a world of vibrant dishes waiting for you. Dive into creative meals like Sweet Chili Garlic Noodles With Chicken or refresh your palate with the bright zest of Quick Pickled Zucchini Salsa Fresca. Your culinary adventure is just getting started!

This Spicy Korean Fried Chicken & Pickled Veggies recipe brings together spicy, crispy, and tangy elements in one irresistible dish. With a perfect balance of heat from the spicy glaze and brightness from the pickled vegetables, it offers a satisfying meal that’s sure to become a favorite. Whether served for a casual gathering or family dinner, these wings deliver crunch, flavor, and a little kick that everyone will enjoy. Try this recipe today and experience the delicious harmony of bold Korean-inspired flavors made easy in your own kitchen.

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