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 chilli flakes
vegetable oil for deep frying (at least 1 litre/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 chilli flakes (red pepper flakes)
Instructions
Marinade: In a bowl, combine chicken strips with buttermilk, salt, white pepper, and garlic salt. Mix well, cover, and refrigerate to marinate for at least 1 hour, up to overnight.
Prepare for Frying: Preheat oven to a low heat to keep fried chicken warm. Heat a large pan with vegetable oil until a drop of bread sizzles and floats.
Coating: Mix all crispy coating ingredients in a small bowl. Remove chicken from marinade, letting excess drip off, and dredge in coating mixture until fully covered. Place on a tray.
Frying: Fry chicken in batches in the hot oil until golden brown and cooked through, about 3-5 minutes per batch. Place cooked chicken on a tray in the oven to keep warm.
Sauce: In a saucepan, combine gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Bring to a boil, then simmer for 5 minutes until thickened.
Finish: Toss fried chicken in sauce, garnish with spring onions, sesame seeds, and chili flakes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 580 Kcal