Korean Fried Chicken
Ultra-crispy Korean fried chicken coated in a sticky, spicy-sweet gochujang sauce. Double-fried for maximum crunch and packed with bold flavor.
Equipment
- deep pan or fryer
- mixing bowls
- tongs
- saucepan
Ingredients
- 4 chicken breasts, cut into strips
- 1 cup buttermilk
- salt and white pepper to taste
- 1 tsp garlic salt
- 1 cup flour
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 tsp baking powder
- 4 cups oil for frying
- 2 tbsp gochujang paste
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- sesame seeds and scallions for garnish
Instructions
- In a bowl, mix buttermilk, salt, pepper, and garlic salt. Add chicken and marinate for at least 1 hour.
- In another bowl, combine flour, thyme, paprika, chili flakes, and baking powder.
- Dredge marinated chicken in flour mixture, pressing coating firmly.
- Heat oil to 350–375°F and fry chicken in batches for 3–5 minutes until golden.
- Remove chicken, let rest briefly, then fry again for 1–2 minutes for extra crispiness.
- In a pan, combine gochujang, honey, soy sauce, brown sugar, garlic, ginger, and sesame oil. Simmer until thickened.
- Toss fried chicken in sauce until evenly coated.
- Garnish with sesame seeds and scallions and serve immediately.
Notes
Double fry for best crispiness. Do not overcrowd the pan. Maintain oil temperature around 350–375°F. Toss in sauce just before serving to keep coating crisp.
Nutrition
Calories: 480kcalCarbohydrates: 28gProtein: 30gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg