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Korean Fried Chicken

Korean Fried Chicken

The best Korean Fried Chicken – Crispy buttermilk fried chicken smothered in a spicy, sticky Korean Gochujang sauce. INSANELY good!
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Prep Time 20 minutes
Cook Time 30 minutes
Marinading Time 1 hour
Total Time 1 hour 50 minutes
Course Appetizer, Dinner, Party Food
Cuisine Asian, Korean
Servings 4 people
Calories 814 kcal

Equipment

  • large pan
  • deep fat fryer
  • saucepan
  • tray

Ingredients
  

Chicken and Marinade

  • 4 breasts chicken approx 700g or 1.5lb, sliced into long thick strips
  • 240 ml buttermilk
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon garlic salt

Crispy Coating

  • 180 g plain (all-purpose) flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • 1 teaspoon chilli flakes
  • 1 litre oil for deep frying I use avocado oil, but other neutral oils like sunflower or canola work too.

Sauce

  • 2 tablespoon gochujang paste
  • 2 tablespoon honey
  • 4 tablespoon brown sugar
  • 4 tablespoon soy sauce
  • 2 cloves garlic peeled and minced
  • 2 teaspoon minced ginger
  • 1 tablespoon oil I use avocado oil, but other neutral oils like sunflower or canola work too.
  • 1 tablespoon sesame oil
  • 3 spring onions sliced into thin strips
  • 1 teaspoon sesame seeds
  • 0.5 teaspoon chilli flakes (red pepper flakes)

Instructions
 

Marinate Chicken

  • Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight).

Prepare for Frying

  • Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot.
  • Mix together the crispy coating ingredients in a small bowl.

Coat Chicken

  • Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Fry Chicken

  • Once the oil is hot enough, add in 5 or 6 of the chicken tenders. Cook for 3-5 minutes until golden brown and cooked in the middle.
  • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Make Sauce

  • Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
  • Bring to the boil, then simmer for 5 minutes until thickened.

Serve

  • Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.

Notes

You can halve or double the recipe using the same ingredient ratios. You can refrigerate the chicken for up to a day then reheat in the oven for 10-15 minutes.

Nutrition

Serving: 1servingCalories: 814kcalCarbohydrates: 66gProtein: 58gFat: 36gSaturated Fat: 22gCholesterol: 151mgSodium: 2952mgFiber: 2gSugar: 25g
Keyword Korean Fried Chicken
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