Go Back
–+ servings
Korean Fried Chicken

Korean Fried Chicken

Enjoy crispy and flavorful Korean Fried Chicken, marinated and coated with a delicious blend of ingredients.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Korean
Servings 4 pieces
Calories 814 kcal

Equipment

  • large bowl
  • Pan
  • deep fat fryer
  • saucepan
  • trays

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 (all-purpose) 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
  • 1 teaspoon baking powder
  • 1 teaspoon chilli flakes
  • 1 litre oil for deep frying at least 1 litre/four cups, avocado oil or other neutral oils

Sauce

  • 2 tablespoon gochujang paste
  • 2 tablespoon honey
  • 4 tablespoon brown sugar
  • 4 tablespoon soy sauce
  • 2 cloves garlic peeled and minced
  • 2 teaspoon minced ginger
  • 1 tablespoon oil avocado oil or other neutral oils
  • 1 tablespoon sesame oil
  • 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. 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. Dredge the chicken in the crispy coating mixture until fully covered, and place on a tray.
  • Once the oil is hot enough, add in 5 or 6 chicken tenders.
  • 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 by stirring together gochujang, honey, sugar, soy sauce, garlic, ginger, oil, and sesame oil in a saucepan.
  • Bring to the boil, then simmer for 5 minutes until thickened.
  • Pour over the crispy chicken, toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.

Notes

This recipe can be scaled up or down as needed. Best served immediately for crispiness. Store leftovers in the refrigerator and reheat in the oven for best results.

Nutrition

Serving: 1pieceCalories: 814kcalCarbohydrates: 66gProtein: 58gFat: 36gSaturated Fat: 22gCholesterol: 151mgSodium: 2952mgFiber: 2gSugar: 25g
Keyword Asian cuisine, crispy chicken, fried chicken, Korean Fried Chicken, Spicy Chicken
Tried this recipe?Let us know how it was!