Spicy Korean Fried Chicken & Pickled Veggies
This Spicy Korean Fried Chicken & Pickled Veggies recipe delivers crispy, fiery wings paired with tangy pickled veggies for an addictive flavor explosion!
Servings: 4 servings
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- garlic powder divided
- onion powder divided
- salt divided
- black pepper divided
- cayenne pepper divided
- 1/4 cup paprika
- 1 cup buttermilk
- 1 cup hot sauce
- 2 tablespoons honey
- vegetable oil for deep frying
- shredded carrots for pickled veggies
- sliced cucumber for pickled veggies
- sliced bell peppers for pickled veggies
- 1/2 cup rice vinegar for pickling liquid
- 1/4 cup sugar for pickling liquid
- 1 teaspoon sesame oil for pickling liquid
- salt for pickling liquid
Instructions
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.
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.
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.
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.
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.
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.
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.
Equipment
- Large mixing bowls
- Deep frying pan or Dutch oven
- Wire rack and baking sheet
- Measuring Cups and Spoons
- Slotted spoon or tongs
- Sharp knife and cutting board
Notes
- For extra crispy wings, let them rest after coating before frying to help the crust adhere better.
- Marinate chicken overnight for maximum tenderness and flavor infusion.
- Store wings and pickled veggies separately to maintain crispness when refrigerating leftovers.
- Use gochujang instead of hot sauce for a richer Korean flavor twist.
- Reheat wings in the oven to retain crispiness instead of using a microwave.