PREP TIME: 20 mins | COOK TIME: 30 mins | MARINADING TIME: 1 hr | SERVINGS: 4 people
Korean crispy fried chicken coated in an easy, rich, and crazy flavorful sauce. A no-fuss to make, all you have to do is simply fry the chicken until crunchy. As for the sauce, just toss all the ingredients in a pan and simmer until thickened. Serve this with rice, noodles, or stuffed into bao buns for a different experience.
INGREDIENTS
Chicken and marinade:
4 chicken breasts – sliced into long thick strips
1 c. (240ml) buttermilk
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon garlic salt
Crispy Coating:
1 ½ c. (180 grams) plain all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic salt
½ teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon baking powder
1 teaspoon chilli flakes
vegetable oil for deep frying – (at least 1 litre/four c.)
Sauce:
2 tablespoons gochujang paste
2 tablespoons honey
4 tablespoons brown sugar
4 tablespoons soy sauce
2 cloves garlic – peeled and minced
2 teaspoon minced ginger
1 tablespoon vegetable oil
1 tablespoon sesame oil
3 spring onions, sliced into thin strips
1 teaspoon sesame seeds
½ teaspoon chilli flakes (red pepper flakes)
How to make Korean Fried Chicken
Step 1: In a bowl, place the chicken followed by the buttermilk, salt, pepper, and garlic salt. Mix well. Cover the bowl and marinate in the fridge for at least an hour, preferably overnight.
Step 2: Prepare the oven. Preheat it to low heat to keep the cooked chicken warm.
Step 3: Add vegetable oil (for this you need at least a litre or 4 cups of oil) in a large pan and heat until hot or preheat a deep fat fryer.
Step 4: In a small bowl, add the crispy coating ingredients and mix well.
Step 5: Remove the chicken from the fridge. Take the chicken out of the buttermilk a piece at a time, allowing the excess to drip off before dredging it in the crispy coating mixture. Make sure to evenly coat the chicken, then transfer it on a tray. Do this for the remaining chicken.
Step 6: Add about 5 to 6 pieces of the chicken tenders to the hot oil. Remember to not overcrowd the pan.
Step 7: Cook the chicken for about 3 to 5 minutes until golden brown and the middle is cooked through. You can cut open a piece of chicken to check.
Step 8: Transfer the cooked chicken to a tray in the oven to keep them warm while you cook the remaining chicken.
Step 9: In the meantime, place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir to mix, then bring to a boil. Allow the mixture to simmer for about 5 minutes until thick.
Step 10: Over the crispy chicken, pour the sauce and carefully toss. Garnish with spring onions, chilli flakes, and sesame seeds.
Step 11: Serve and enjoy!
NOTES:
Feel free to scale up or down the recipe using the same ingredient ratios. Just remember that if you double the recipe, you have to adjust the frying time as well.
I always serve this Korean fried chicken immediately. But you can also keep this in the fridge for only up to a day. Cover once cooled and place in the fridge. To reheat, pop in a 190 degrees C or 380 degrees F oven for about 10 to 15 minutes until piping hot.
I would suggest cooking both the chicken and sauce completely if you want to keep the chicken crispy. Allow to cool before covering and remember to separate the sauce from the chicken. Keep it in the fridge for up to a day. To reheat, uncover, and pop in a 190 degrees C or 380 degrees F oven for about 10 to 15 minutes until piping hot. And in a pan, reheat the sauce.
NUTRITION FACTS:
Calories: 814kcal | Carbohydrates: 66g| Protein: 58g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 2952mg | Potassium: 1227mg | Fiber: 2g | Sugar: 25g | Vitamin A: 779IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 4mg
Ingredients
- Chicken and marinade:
- 4 chicken breasts - sliced into long thick strips
- 1 c. (240ml) buttermilk
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon garlic salt
- Crispy Coating:
- 1 ½ c. (180 grams) plain all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- vegetable oil for deep frying - (at least 1 litre/four c.)
- Sauce:
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic - peeled and minced
- 2 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 spring onions, sliced into thin strips
- 1 teaspoon sesame seeds
- ½ teaspoon chilli flakes (red pepper flakes)
Instructions
Step 1: In a bowl, place the chicken followed by the buttermilk, salt, pepper, and garlic salt. Mix well. Cover the bowl and marinate in the fridge for at least an hour, preferably overnight.
Step 2: Prepare the oven. Preheat it to low heat to keep the cooked chicken warm.
Step 3: Add vegetable oil (for this you need at least a litre or 4 cups of oil) in a large pan and heat until hot or preheat a deep fat fryer.
Step 4: In a small bowl, add the crispy coating ingredients and mix well.
Step 5: Remove the chicken from the fridge. Take the chicken out of the buttermilk a piece at a time, allowing the excess to drip off before dredging it in the crispy coating mixture. Make sure to evenly coat the chicken, then transfer it on a tray. Do this for the remaining chicken.
Step 6: Add about 5 to 6 pieces of the chicken tenders to the hot oil. Remember to not overcrowd the pan.
Step 7: Cook the chicken for about 3 to 5 minutes until golden brown and the middle is cooked through. You can cut open a piece of chicken to check.
Step 8: Transfer the cooked chicken to a tray in the oven to keep them warm while you cook the remaining chicken.
Step 9: In the meantime, place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir to mix, then bring to a boil. Allow the mixture to simmer for about 5 minutes until thick.
Step 10: Over the crispy chicken, pour the sauce and carefully toss. Garnish with spring onions, chilli flakes, and sesame seeds.
Step 11: Serve and enjoy!
Notes
Feel free to scale up or down the recipe using the same ingredient ratios. Just remember that if you double the recipe, you have to adjust the frying time as well. I always serve this Korean fried chicken immediately. But you can also keep this in the fridge for only up to a day. Cover once cooled and place in the fridge. To reheat, pop in a 190 degrees C or 380 degrees F oven for about 10 to 15 minutes until piping hot. I would suggest cooking both the chicken and sauce completely if you want to keep the chicken crispy. Allow to cool before covering and remember to separate the sauce from the chicken. Keep it in the fridge for up to a day. To reheat, uncover, and pop in a 190 degrees C or 380 degrees F oven for about 10 to 15 minutes until piping hot. And in a pan, reheat the sauce.
