Korean Fried Chicken is a delicious dish known for its crispy coating and flavorful sauce. This popular dish combines tender, juicy chicken with a spicy-sweet glaze that makes it irresistible. It’s perfect for a casual dinner or a fun gathering with friends. Let’s dive into how you can make this tasty treat at home!
Why Make This Recipe
Korean Fried Chicken is not just any fried chicken; it’s a unique culinary experience. The buttermilk marinade ensures the chicken stays moist, while the crispy coating adds a satisfying crunch with every bite. The sauce, made from gochujang, honey, soy sauce, and garlic, brings a perfect blend of spiciness and sweetness. Making this dish at home is easier than you think and will impress your family and friends!
How to Make Korean Fried Chicken
Ingredients:
- 4 chicken breasts (approx 700g or 1.5lb) sliced into long thick strips
- 240 ml (1 cup) buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Oil for deep frying (at least 1 liter/four cups; avocado oil, sunflower, or canola work well)
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic (peeled and minced)
- 2 tsp minced ginger
- 1 tbsp oil (avocado, sunflower, or canola)
- 1 tbsp sesame oil
- 3 spring onions (sliced into thin strips)
- 1 tsp sesame seeds
- 1/2 tsp chili flakes (red pepper flakes)
Directions:
- Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix well, cover, and marinate in the fridge for at least 1 hour (up to overnight).
- Preheat the oven to a low heat to keep the cooked chicken warm.
- Heat a large pan with vegetable oil or preheat your deep fryer until hot. You can test if the oil is hot enough by dropping a small piece of bread in it; if it rises and bubbles, it’s ready.
- In a small bowl, mix together the crispy coating ingredients.
- Take the chicken out of the fridge. Lift a piece from the buttermilk and let the excess drip off. Dredge the chicken in the coating mixture until fully covered. Place on a tray and repeat until all pieces are coated.
- Once the oil is hot, add 5 or 6 chicken strips. Don’t overcrowd the pan. Cook for 3-5 minutes until golden brown and cooked through. Cut open a piece to check if it’s no longer pink inside.
- Place the cooked chicken on a tray in the oven to keep warm as you finish the rest.
- Meanwhile, make the sauce by combining gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir and bring to a boil, then simmer for 5 minutes until thickened.
- Pour the sauce over the crispy chicken and toss gently to coat. Top with spring onions, chili flakes, and sesame seeds before serving.
How to Serve Korean Fried Chicken
Korean Fried Chicken is best enjoyed hot and crispy. Serve it on a platter with extra spring onions and sesame seeds on top. You can pair it with pickled radish or coleslaw for a refreshing contrast. It’s also great with a side of rice or noodle salad!
How to Store Korean Fried Chicken
If you have leftovers, place the chicken in an airtight container and store it in the fridge. It will keep for about 2-3 days. To reheat, bake it in the oven at a low temperature until warmed through to help maintain some crispiness.
Tips to Make Korean Fried Chicken
- The longer you marinate the chicken, the more flavorful it will be. Overnight is best!
- Make sure your oil is hot enough before frying to achieve that perfect crispy texture.
- Don’t overcrowd the pan while frying; this helps keep the oil temperature steady.
Variation
You can customize the heat level of the sauce by adjusting the amount of gochujang and chili flakes. For a sweeter version, add more honey or brown sugar.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well too and are even more tender!
2. Is gochujang essential for the sauce?
Yes, gochujang is what gives Korean Fried Chicken its unique flavor. However, you can adjust the amount to make it milder if you prefer.
3. Can I bake the chicken instead of frying it?
While frying gives the best crispy texture, you can bake the chicken at a high temperature (about 220°C/425°F) for a healthier option. Just keep in mind it may not be as crispy.
Korean Fried Chicken
Ingredients
For the chicken
- 700 g 4 chicken breasts, sliced into long thick strips
- 240 ml 1 cup buttermilk For marinating
- 1/2 tsp salt For marinade
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 180 g 1 1/2 cups plain (all-purpose) flour For coating
- 1 tsp salt For coating
- 1 tsp ground black pepper For coating
- 1/2 tsp garlic salt For coating
- 1/2 tsp celery salt For coating
- 1 tsp dried thyme For coating
- 1 tsp paprika For coating
- 1 tsp baking powder For coating
- 1 tsp chili flakes For coating
- 1 l Oil for deep frying (at least 1 liter) Avocado oil, sunflower, or canola work well
For the sauce
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic, peeled and minced
- 2 tsp minced ginger
- 1 tbsp oil (avocado, sunflower, or canola)
- 1 tbsp sesame oil
- 3 stalks spring onions, sliced For topping
- 1 tsp sesame seeds For topping
- 1/2 tsp chili flakes For topping
Instructions
Preparation
- Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix well, cover, and marinate in the fridge for at least 1 hour (up to overnight).
- Preheat the oven to a low heat to keep the cooked chicken warm.
- Heat a large pan with vegetable oil or preheat your deep fryer until hot.
Coating
- In a small bowl, mix together the crispy coating ingredients.
- Take the chicken out of the fridge. Lift a piece from the buttermilk and let the excess drip off.
- Dredge the chicken in the coating mixture until fully covered. Place on a tray and repeat until all pieces are coated.
Cooking
- Once the oil is hot, add 5 or 6 chicken strips. Don’t overcrowd the pan.
- Cook for 3-5 minutes until golden brown and cooked through.
- Place the cooked chicken on a tray in the oven to keep warm as you finish the rest.
Making the Sauce
- Meanwhile, make the sauce by combining gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan.
- Stir and bring to a boil, then simmer for 5 minutes until thickened.
Serving
- Pour the sauce over the crispy chicken and toss gently to coat.
- Top with spring onions, chili flakes, and sesame seeds before serving.
