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Korean Fried Chicken

A delectable dish that embodies comfort food with its irresistible crunch and flavorful sauce, perfect for gatherings or cozy nights in.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 700 g 4 chicken breasts, sliced into long thick strips Juicy and tender, these chicken pieces provide the perfect base for frying.
  • 240 ml 1 cup buttermilk Helps to tenderize the chicken and adds richness.
  • 0.5 tsp salt Enhances the natural savory flavors.
  • 0.25 tsp white pepper Offers a subtle heat and aromatic flavor.
  • 0.25 tsp garlic salt Infuses the chicken with delicious garlic essence.
For the Coating
  • 180 g 1 1/2 cups plain (all-purpose) flour Provides the essential binding and crunch when fried.
  • 1 tsp salt Necessary ingredient for a balanced flavor.
  • 1 tsp ground black pepper Adds depth and spice.
  • 0.5 tsp garlic salt Extra flavor for crispiness.
  • 0.5 tsp celery salt Offers a unique savory note.
  • 1 tsp dried thyme Introduces an aromatic herbal essence.
  • 1 tsp paprika Gives color and mild sweetness.
  • 1 tsp baking powder Ensures a light and airy texture.
  • 1 tsp chili flakes Brings on the heat.
For Frying
  • 1 liter oil for deep frying Avocado oil is recommended but sunflower or canola works too.
For the Sauce
  • 2 tbsp gochujang paste Adds a beautiful kick and depth of flavor.
  • 2 tbsp honey Provides a sweet balance to the spiciness.
  • 4 tbsp brown sugar Enhances sweetness and contributes to the sauce's rich texture.
  • 4 tbsp soy sauce Infuses umami flavor.
  • 2 cloves garlic, peeled and minced Lifts the sauce with its aromatic quality.
  • 2 tsp minced ginger Adds warmth and zing.
  • 1 tbsp oil For cooking the sauce.
  • 1 tbsp sesame oil Completes the sauce with its nutty flavor.
For Garnish
  • 3 spring onions sliced into thin strips Adds crunch and flavor.
  • 1 tsp sesame seeds For a finishing touch of nutty goodness.
  • 0.5 tsp chili flakes (optional) For extra kick.

Method
 

Marination
  1. In a large bowl, combine the chicken strips with buttermilk, salt, white pepper, and garlic salt. Mix well, cover the bowl, and let it marinate in the fridge for at least 1 hour (or overnight if you have the time).
Preparation
  1. Preheat your oven to a low temperature to keep cooked chicken warm.
  2. In a large pan, heat at least 1 liter of vegetable oil until hot.
  3. In a small bowl, whisk together all coating ingredients: plain flour, salt, ground black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
Cooking
  1. Take the chicken pieces from the fridge, allowing excess buttermilk to drip off. Dredge each piece in the crispy coating mixture until thoroughly covered.
  2. Carefully add 5 or 6 coated chicken tenders into the hot oil. Fry for about 3-5 minutes, turning occasionally, until golden brown and cooked through.
  3. Transfer the cooked chicken to a tray and place it in the preheated oven to keep warm while you fry the remaining pieces.
Sauce Preparation
  1. In a saucepan, combine gochujang, honey, brown sugar, soy sauce, minced garlic, minced ginger, oil, and sesame oil. Stir together and bring to a boil, then lower the heat and let simmer for 5 minutes until the sauce thickens.
  2. Pour the sauce over the crispy chicken and gently toss to coat.
Serving
  1. Top with sliced spring onions, a sprinkle of chili flakes, and toasted sesame seeds before serving.

Notes

To elevate your Korean Fried Chicken experience, consider double frying for ultra-crispy texture and ensure the oil temperature is steady while frying. Let the dredged chicken rest for a few minutes before frying to help the coating adhere better.