Description
Korean Fried Chicken, known for its crispy texture and flavorful glaze, is a delicious dish featuring a double-frying technique and a spicy-sweet sauce.
Ingredients
Scale
- 4 chicken breasts, sliced into long thick strips
- 240 ml buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 180 g plain all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chili flakes
- Vegetable oil for deep frying (at least 1 litre)
- 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
- 1/2 tsp chili flakes
Instructions
- Marinate the chicken strips in buttermilk, salt, white pepper, and garlic salt for at least 1 hour (overnight for richer flavor).
- Preheat oven to a low temperature to keep chicken warm after frying. Heat vegetable oil in a large frying pan to around 180°C (350°F).
- In a separate bowl, mix the flour, salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes.
- Remove chicken from the marinade and dredge each piece in the flour mixture, ensuring an even coat. Place the coated chicken on a tray.
- Carefully add the chicken to the hot oil in batches, frying for 3-5 minutes per batch until golden brown and cooked through. Use a meat thermometer to check for doneness (75°C or 165°F internal temperature).
- Prepare the sauce by heating gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil in a saucepan. Simmer for 5 minutes until the sauce thickens slightly.
- Pour the sauce over the fried chicken, toss to coat, and top with spring onions, sesame seeds, and extra chili flakes before serving.
Notes
- If you don’t have buttermilk, mix milk with vinegar or lemon juice and let sit for 5-10 minutes.
- For a healthier option, use skinless chicken breasts or bake instead of frying.
- If you want a different flavor, replace gochujang with sriracha or increase the chili flakes for more heat.
- For a gluten-free version, use gluten-free flour or almond flour.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Korean Fried Chicken, KFC, crispy chicken, gochujang chicken, spicy fried chicken, fried chicken recipe