Korean Fried Chicken
Ingredients
- 4 chicken breasts
sliced into long thick strips
- 1 cup buttermilk
240ml
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 1 1/2 cups plain flour
180g
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- vegetable oil for deep frying)
(at least 1 litre/four cups
- 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 vegetable oil
- 1 tbsp sesame oil
- 3 spring onions
sliced into thin strips
- 1 tsp sesame seeds
- ½ tsp chilli flakes)
(red pepper flakes
Directions
- 1
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 over night)
- 2
Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.
- 3
Mix together the crispy coating ingredients in a small bowl.
- 4
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.
- 5
Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
- 6
Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
- 7
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
- 8
Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
- 9
Bring to the boil, then simmer for 5 minutes until thickened.
- 10
Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.
Korean Fried Chicken
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About this Recipe
Craving that irresistible crunch and sweet-spicy kick of authentic Korean Fried Chicken? This recipe brings the restaurant experience right to your kitchen with perfectly crispy, saucy chicken that's simply addictive.
The magic starts with a buttermilk soak for incredibly tender chicken breasts, followed by a generously seasoned flour dredge that ensures an insanely crispy crust. Each piece is then coated in a rich, vibrant Gochujang sauce—a beautiful balance of sweet, savory, and spicy that sets this Korean Fried Chicken apart from the rest.
Prepare for a truly satisfying flavor explosion with every bite. You'll find a delightful contrast between the shatteringly crisp exterior and the juicy, tender chicken within. The sticky Gochujang glaze delivers a complex profile, where the fiery notes of chilli flakes and Gochujang paste meet the comforting sweetness of honey and brown sugar, all underpinned by the savory depth of soy, garlic, and ginger. This dish promises a vibrant, full-bodied taste that keeps you coming back for more.
While sliced chicken breast strips provide an excellent texture, you could certainly use other boneless chicken pieces if preferred. To adjust the heat, feel free to modify the amount of chilli flakes in both the chicken coating and the final sauce. For an extra bright finish, a squeeze of fresh lime juice over the sauced chicken can add a lovely zesty counterpoint.
This Korean Fried Chicken is a showstopper, perfect as a standalone main course for a casual gathering or as the star of a weeknight meal. Serve it alongside a bowl of fluffy steamed rice to capture every drop of the luscious sauce, creating a complete and utterly delicious experience.