Korean Fried Chicken Recipe

If you’re craving a delicious blend of crispy and spicy, this Korean Fried Chicken recipe is just what you need. It’s an irresistible dish with a crunchy coating and a flavorful sauce that’s sure to be a hit at any meal. Whether you’re making it for a weeknight dinner or serving it as a crowd-pleaser at your next gathering, this recipe is perfect for satisfying those cravings.

Ingredients

Chicken and Marinade:

• 4 chicken breasts, sliced into long thick strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

• 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ 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 liter/four cups)

Sauce:

• 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
• ½ tsp chili flakes (red pepper flakes)

Instructions

Marinade

1. Prepare the Chicken: In a bowl, combine the chicken strips with buttermilk, salt, white pepper, and garlic salt. Mix well to ensure the chicken is thoroughly coated. Cover the bowl and refrigerate the chicken to marinate for at least 1 hour, or up to overnight for deeper flavor.

Prepare for Frying

2. Preheat the Oven and Oil: Preheat your oven to a low temperature to keep the fried chicken warm as you cook in batches. Heat a large pan with vegetable oil until a drop of bread sizzles and floats to the surface.

Coating

3. Mix the Coating: In a small bowl, mix together all the crispy coating ingredients. Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece of chicken in the coating mixture until fully covered, and place them on a tray.

Frying

4. Fry the Chicken: Working in batches, carefully fry the coated chicken in the hot oil until golden brown and cooked through, which should take about 3-5 minutes per batch. Once cooked, place the chicken on a tray in the oven to keep warm while you fry the remaining batches.

Sauce

5. Make the Sauce: In a saucepan, combine the gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until it thickens.

Finish

6. Toss and Garnish: Once all the chicken is fried, toss it in the prepared sauce until well-coated. Garnish with sliced spring onions, sesame seeds, and chili flakes for an extra kick.

Additional Information

• Prep Time: 1 hour 15 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4 servings
• Calories: 580 kcal per serving

This Korean Fried Chicken is the perfect combination of crispy and saucy, with a kick of heat and a touch of sweetness. Serve it hot with your favorite sides, and enjoy every crunchy, flavorful bite!