Hey there, foodies! 🍗✨ Ready to embark on a flavor-packed journey with me? Today, we’re diving into the world of crispy Korean fried chicken – and guess what? No deep-frying mess involved! 🌟
Picture this: succulent chicken wings cooked to perfection in an air fryer, generously glazed with a sweet and spicy sauce that’s so addictive, you’ll be reaching for seconds. And hey, don’t forget to grab your favorite brew because it’s Chimaek 치맥 time! 🍻
Now, you might be wondering, “Can I really achieve that delicious, restaurant-style spicy Korean fried chicken without the hassle of deep frying?” Well, my friend, with this air fryer magic, you’re pretty darn close. No messy cleanup, no dance with hot oil – just pure, crispy goodness.
But wait, before we get into the nitty-gritty, a quick heads up: this post contains some affiliate links that help keep this food-loving site up and running. So, if you find something you like, feel free to click away!
Now, let’s talk Chimaek 치맥. In South Korea, it’s all about pairing chicken with beer – a social activity that’s taken the world by storm, especially with the rise of K-Pop and K-Dramas. And guess what? North America’s catching on too!
For today’s culinary adventure, I’ve got some juicy chicken wings on the menu. Of course, you can use any chicken pieces your heart desires, but let me tell you, skinless chicken thighs are the real MVPs here. Just chop ’em up into bite-sized pieces, cook away, and don’t forget to adjust your cooking time to perfection.
Now, here’s a pro tip before we dive into the brining process – a little wing slashing. Yep, I’m talking two slashes on each side to let that brine work its magic, ensuring a flavorful, fast-cooking experience. Trust me, it’s worth it.
So, buckle up, my fellow food enthusiasts! We’re about to create a culinary masterpiece that’ll transport you straight to the vibrant streets of Seoul. Let the Chimaek 치맥 festivities begin!
Now, let’s talk about elevating these wings to flavor paradise! 🚀 To infuse them with that irresistible taste, we’re going for a wet brine – and the best part? You can do this overnight for an explosion of flavors or, if you’re short on time, just an hour or two will do the trick!
Grab a small bowl and work your magic: water, salt, and sugar unite! Mix until that salt and sugar dance together in perfect harmony. Now, introduce your chicken wings to the party, making sure they’re fully coated. Cover the bowl with a snug plastic wrap blanket and tuck it into the fridge for the night. The longer, the better, right?
Fast forward to the next day, and you’ve got wings marinated to perfection. But hey, if you’re dancing to a tight schedule, an hour or two will still give you a taste sensation.
When it’s showtime, pull those wings out, but not before a little draining action. Pat them dry with some trusty paper towels, and voila – you’re one step closer to flavor town!
So, whether you’re planning a flavor fiesta overnight or rocking the express version, get ready for wings that’ll make your taste buds do a happy dance. It’s all about the anticipation, my friends!
Alright, buckle up, flavor adventurers! 🚀 We’re about to dive into the secret behind that perfect, thick, crispy crust for our Korean fried chicken – and guess what? We’re doubling down with both a dry batter and a wet batter. Today, I’m keeping it simple, but hey, feel free to let your creative culinary spirit run wild. And, of course, if you’re feeling the time crunch, there’s always the option to snag a pre-made Korean fry batter and sprinkle in your own magic.
Let’s dive into the heart of our flavor-packed journey – the batter! 🍗✨ Here’s the lineup for our crispy Korean fried chicken wings:
- All-purpose flour: Any wheat flour, cake flour, or fine flour will work wonders.
- Potato starch: The secret weapon for that extra crunch. While corn starch is a worthy substitute, potato starch takes it to the next level for ultimate crispiness.
- Salt: Because every masterpiece needs a dash of flavor.
- White pepper: Opt for white to keep those spots at bay, but black pepper works its magic just as well.
- Garlic powder: A flavor booster for the crust that’ll have your taste buds singing.
- Onion powder: Another layer of deliciousness for that perfect crust.
- Korean red pepper flakes or Gochugaru: Adding a touch of spice to the party – tailor it to your heat preference.
- Optionally, a dash of curry powder: For those who crave a hint of aromatic warmth.
Now, let’s get the show on the road! Prepare both your dry and wet batters, making sure each ingredient is ready for its starring role. Assemble the dry batter into a large plastic bag – the stage where the magic is going to happen. Get ready for a symphony of flavors and textures that’ll elevate your crispy Korean fried chicken to legendary status!
Now, let’s get our hands dirty – in the most delicious way possible! 🤲🍗 Grab a bowl, and let’s assemble the dream team – the wet batter ingredients. It’s a simple mix of flour, a touch of cornstarch, and a splash of liquid goodness (sparkling water, perhaps?). Whisk it up until you’ve got a velvety batter that’s practically begging to hug those chicken wings.
Now, here comes the fun part: the double batter action! Take your dry, marinated chicken and give it a luxurious dip in the wet batter pool. Once it’s fully coated, it’s time for the dry batter dance. Toss that chicken into a bag filled with the flour, salt, and spice mix, and give it a good shake until it’s enveloped in a glorious, flavor-packed crust.
Now, let’s set the stage for perfection. Place those double-battered beauties onto a wire rack – this is where the magic happens. Let them air dry for a sweet fifteen minutes. This little break lets the crust cozy up to the chicken, creating a bond that’ll make every bite memorable.
But, we’re not done yet! After the fifteen-minute mark, do a quick inspection for any rebellious wet spots. If you spot ’em, no worries – back into the dry batter bag they go! Give them a shake to coat, and shake off any excess. We’re aiming for perfection, my friends!
Now, take a step back and admire your handiwork. The stage is set, the chicken is prepped, and soon, you’ll be sinking your teeth into the crispiest, most flavorful Korean fried chicken ever. Get ready for a flavor explosion!
Time to set the stage for the crispy finale! 🌟✨ For easy breezy cleanup, let’s line the bottom of our air fryer with parchment paper. Now, preheat that air fryer to a toasty 350°F (175°C). But hold on, we’re not done prepping – give your air fryer rack a little love with a spritz of nonstick spray to ensure our golden wings don’t stick.
Now, here’s the secret sauce – literally! For that extra dose of crunch, give the outside of your chicken wings a gentle spray with cooking spray. Trust me; it’s the key to that crispy, golden perfection we’re aiming for.
With everything prepped and ready to roll, lay those double-battered wings in a single layer inside the preheated air fryer. Make sure they’ve got enough space to spread their wings – we’re talking optimal airflow here. Close the lid and let the magic happen for the first round, about ten to fifteen minutes at this point.
But wait, there’s a flip side to this crispy tale! After fifteen minutes, flip those wings over for an even cook. Close the lid once more and let them dance in the air fryer for another ten minutes. By the end of this symphony, you’ll be rewarded with wings so crispy, you’ll hear the crunch.
While our wings work their magic, let’s whip up the pièce de résistance – the sweet and spicy chicken sauce. In Korean, Yangnyeom means seasoned, and today, we’re bringing that spicy gochujang sauce to the party. Get ready to take your taste buds on a journey!
Get ready to elevate your Korean fried chicken experience with the star of the show – the Yangnyeom sauce! 🌶️🍗✨ Here’s the lineup of ingredients for this flavor-packed creation:
Yangnyeom Sauce Ingredients:
- Ketchup: For that perfect sweet and sour dance in your mouth.
- Korean red pepper paste or Gochujang paste: Adding depth and a delightful kick of spice to the mix.
- Korean red pepper flakes or Gochugaru: Your spice control knob – turn it up or down as you please.
- Raw sugar: Bringing sweetness and a burst of flavor. Brown sugar is a great alternative.
- Agave syrup: Opting for agave for that touch of sweetness, but corn syrup works too.
- Fresh garlic: Because fresh is the way to go, unlocking a world of flavor.
- Sesame oil: A little goes a long way, bringing a fresh nuttiness to the sauce.
- Soy sauce: For an extra umami kick, although the recipe is already salted to perfection.
- Chicken bouillon: If you’re feeling adventurous, a sprinkle of MSG to amp up the party. The choice is yours!
Now, let the saucy symphony begin! Combine these ingredients in harmony, adjusting the spice and sweetness levels to your liking. Pour this liquid gold over your crispy Korean fried chicken, and get ready for an explosion of flavors that’ll make your taste buds do a happy dance!
Place all of the ingredients into a small saucepan on medium-low heat bring continue to stir the sauce until it comes to a simmer. Turn off the heat and set aside until ready to use. The sauce can be made the day before and stored in an airtight container.
After your Korean fried chicken wings are cooked add them to a large mixing bowl. Add some of your yangnyeaom sauce and toss.
Garnish with green onions and sesame seeds.
Now, let’s talk about the perfect partner in crime for our crispy Korean fried chicken – the Korean pickled radish, also known as chicken mu! 🍗🥢
Start by cutting your mu into bite-sized cubes. Sprinkle some sea salt over these little radish wonders and give them a good toss. This step is like a radish spa day – we’re coaxing out some of that moisture for a delightful crunch. Let them lounge for about an hour, tossing every fifteen minutes or so.
After this spa session, bid farewell to excess water by draining it off. Time to taste the mu – if it’s a tad too salty, a quick rinse will do the trick. Now, enter the pickling liquid maestro! It’s a simple, equal-part magic trick: 1 part white vinegar, 1 part white sugar, and 1 part water. Give it a good stir until that sugar dissolves into the mix (a bit of an arm workout, but trust me, it’s worth it).
Pour this liquid gold over the mu, ensuring every radish gets its fair share of pickling love. Now, here comes the hard part – patience. Let this delightful concoction sit overnight, allowing the mu to soak up all those sweet, tangy flavors.
The result? A side dish that adds a burst of refreshing crunch to every bite of your crispy Korean fried chicken. It’s a match made in culinary heaven!
And hey, let’s not forget the perfect supporting act for our crispy Korean fried chicken – a side dish that’s bound to steal the show! 🥔✨ How about diving into Shruthi’s crispy air fryer smashed potatoes recipe?
If this crispy Korean fried chicken extravaganza tickled your taste buds and left you craving more, don’t keep it to yourself – spread the joy! 🌟✨ Share this flavor-packed recipe with your friends, family, and fellow food enthusiasts. Trust me; they’ll thank you for bringing a taste of Korean culinary magic into their lives.
After all, good food is meant to be shared, and this recipe is too delicious not to pass along. So, go ahead, hit that share button, and let the crispy, spicy goodness of Korean fried chicken bring smiles to everyone’s faces. Happy cooking and even happier sharing!
- 22 oz Chicken wings
- 2 Cup Water
- 1/2 Tablespoon Salt
- 1/2 Tablespoon Sugar
- 1/2 Cup All-purpose flour
- 1/4 Cup Potato starch
- 1/4 teaspoon Salt
- 1/2 teaspoon White pepper
- 3/4 Cup Water cold
Yangnyeom Spicy wing sauce
- 6 seconds Cooking spray
- 1/2 teaspoon Sesame seeds for garnish
- 1 each green onion for garnish
Brine the wings
- On each wing section cut two slashes on each side.22 oz Chicken wings
- Mix together 2 cups of water, 1/2 Tablespoon salt, and 1/2 Tablespoon of sugar. Add the wings to the liquid.2 Cup Water, 1/2 Tablespoon Salt, 1/2 Tablespoon Sugar
- Brine the wings overnight.
- Pour off the brine liquid and dry the wings with paper towels.
- To make the dry batter in a large plastic bag mix 1 cup flour, 1/2 cup potato starch, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon red pepper flakes.1 Cup All-purpose flour, 1/2 Cup Potato starch, 2 teaspoons Baking powder, 1/2 teaspoon Salt, 1/2 teaspoon White pepper, 1/2 teaspoon Garlic powder, 1/2 teaspoon Onion powder, 1/2 teaspoon Red pepper flakes
- To a bowl add 1/2 cup flour, 1/4 cup potato starch, 1/4 teaspoon salt, 1/2 teaspoon white pepper, and 3/4 cup water.1/2 Cup All-purpose flour, 1/4 Cup Potato starch, 1/4 teaspoon Salt, 1/2 teaspoon White pepper, 3/4 Cup Water
- To a small sauce pan add 3 Tablespoons ketchup, 1.5 Tablespoons red pepper paste, 1/2 tablespoon red pepper flakes, 2 Tablespoons raw sugar, 2 tablespoons agave syrup, 2 cloves of finely minced fresh garlic, 1/2 teaspoon of sesame oil.3 Tablespoons Ketchup, 1.5 Tablespoons Red pepper paste, 1/2 Tablespoon Red pepper flakes, 2 Tablespoon Raw sugar, 2 Tablespoon Agave syrup, 2 Cloves Garlic, 1/2 teaspoon Sesame oil
- While stirring on medium heat bring sauce to s simmer.
- Set sauce aside until ready.
Cook the wings.
- Dip the dry wings into the wet batter. After dipping them into the wet batter add them to the bag with the dry batter.
- After all of the wings are in the bag tie the bag and give a good shake to evenly coat the wings.
- Place the wings onto a baking sheet or wire rack.
- Let them set for 15 minutes.
- Preheat your air fryer to 350F.
- Spray the air fryer tray with cooking spray.
- Spray the wings with cooking spray.6 seconds Cooking spray
- Place the wings into the air fryer and cook for 15 minutes.
- Flip the wings over.
- Return the wings to the air fryer and cook until golden brown and the internal temp is 165F.
- Remove from the air fryer and garnish with green onions and sesame seeds.1/2 teaspoon Sesame seeds, 1 each green onion
- 1 pound Radish Korean radish or Mu
- 1 Tablespoon Salt Sea salt
- 1 Cup Vinegar
- 1 Cup Sugar
- 1 Cup Water
- Cut radish into cubes1 pound Radish
- Add salt to the radish and toss. Let sit for one hour, turning every 15 mintes.1 Tablespoon Salt
- Pour off the salty water that came out of the radish.
- Mix together 1 cup vinegar, 1 cup sugar, and 1 cup water. Add this to the radish. Ensure the radish is covered with liquid.1 Cup Vinegar, 1 Cup Sugar, 1 Cup Water, 1 pound Radish
- Allow the radish to soak overnight. It is now ready to serve.