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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
  • bowl
  • small bowl
  • Oven
  • deep fat fryer
  • saucepan

Ingredients
  

Chicken and Marinade

  • 4 pieces chicken breasts approx 700g or 1.5lb sliced into long thick strips
  • 240 ml buttermilk 1 cup
  • 0.5 teaspoon salt
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon garlic salt

Crispy Coating

  • 180 g plain flour 1 ½ cups
  • 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 link with details
  • 1 teaspoon baking powder
  • 1 teaspoon chilli flakes
  • 1 l oil for deep frying at least 1 litre (4 cups), use neutral oil

Sauce

  • 2 tablespoon gochujang paste link with details
  • 2 tablespoon honey link with details
  • 4 tablespoon brown sugar
  • 4 tablespoon soy sauce link with details
  • 2 cloves garlic peeled and minced
  • 2 teaspoon minced ginger
  • 1 tablespoon oil use neutral oil
  • 1 tablespoon sesame oil link with details
  • 3 pieces spring onions sliced into thin strips
  • 1 teaspoon sesame seeds
  • 0.5 teaspoon chilli flakes red pepper flakes

Instructions
 

Preparation

  • 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).
  • 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.
  • 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 and place on a tray to repeat until all chicken is coated.
  • Once the oil is hot enough, add in 5 or 6 of the chicken tenders, being careful not to overcrowd.
  • 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.
  • 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.
  • Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.

Notes

Can be scaled up or down using the same ingredient ratios. Preferably serve immediately for best crispiness.

Nutrition

Serving: 1servingCalories: 814kcalCarbohydrates: 66gProtein: 58gFat: 36gSaturated Fat: 22gCholesterol: 151mgSodium: 2952mgFiber: 2gSugar: 25g
Keyword better than takeout, Fakeaway, spicy
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