Prepare the Chicken:
Pat the chicken wings or drumettes dry with paper towels.
Coat the Chicken:
In a large bowl, mix the cornstarch, flour, baking powder, salt, and black pepper.
Dredge each piece of chicken in the flour mixture, shaking off any excess.
Heat the Oil:
In a large skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Chicken:
Fry the chicken in batches for 10-12 minutes, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Make the Sauce:
In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Cook over medium heat, stirring frequently, until the sauce thickens, about 5 minutes.
Coat the Chicken:
Toss the fried chicken in the spicy sauce until evenly coated.
Serve:
Garnish with sesame seeds and sliced green onions before serving.
Tips
Double Frying: For extra crispy chicken, fry the chicken pieces a second time for 2-3 minutes.
Adjust Heat: Increase or decrease the amount of gochujang to suit your spice preference.
Buttermilk Brined Fried Chicken Tenders
Ingredients
1 lb chicken tenders
2 cups buttermilk
1 teaspoon hot sauce
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil (for frying)
Instructions
Marinate the Chicken:
In a large bowl, combine the buttermilk and hot sauce.
Add the chicken tenders and marinate in the refrigerator for at least 2 hours.
Prepare the Dredge:
In a separate bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge the Chicken:
Remove the chicken tenders from the buttermilk, allowing the excess to drip off.
Dredge each piece in the flour mixture, coating well, and set aside.
Heat the Oil:
In a large skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Chicken:
Fry the chicken tenders in batches for 5-7 minutes, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Serve the chicken tenders with your favorite dipping sauces.
Tips
Hot Sauce Kick: Adjust the amount of hot sauce in the buttermilk marinade to suit your taste.
Temperature Control: Ensure the oil temperature remains steady at 350°F (175°C) for optimal frying.
Japanese Karaage (Fried Chicken)
Ingredients
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon grated ginger
1 clove garlic, minced
1/2 cup potato starch (or cornstarch)
1/2 cup all-purpose flour
Vegetable oil (for frying)
Lemon wedges (for serving)
Japanese mayo (for serving)
Instructions
Marinate the Chicken:
In a bowl, combine the soy sauce, sake, grated ginger, and minced garlic.
Add the chicken pieces and marinate for at least 30 minutes.
Prepare the Coating:
In a separate bowl, mix the potato starch and all-purpose flour.
Coat the Chicken:
Dredge each piece of marinated chicken in the flour mixture, shaking off any excess.
Heat the Oil:
In a large skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Chicken:
Fry the chicken pieces in batches for 5-7 minutes, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Serve the karaage with lemon wedges and Japanese mayo.
Tips
Bite-Sized: Cutting the chicken into small, bite-sized pieces ensures even cooking and a perfect bite every time.
Crispy Texture: Using potato starch in the coating gives the chicken an extra crispy texture.
Conclusion
Fried chicken is a versatile and universally loved dish that can be enjoyed in many different styles. Whether you prefer the classic Southern version, a spicy Korean twist, tender chicken tenders, or Japanese karaage, these recipes are sure to satisfy your fried chicken cravings. Experiment with different flavors and techniques to find your favorite version of this delicious dish. Enjoy!
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