Korean Fried Chicken
Crispy, flavorful Korean Fried Chicken coated in a spicy-sweet glaze and perfect for any gathering.
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.
Notes
The longer you marinate the chicken, the more flavorful it will be. Make sure your oil is hot enough before frying. Don’t overcrowd the pan while frying.