Description
Savory korean fried chicken delights with crispy, golden-brown exterior and tender meat inside. Gochujang sauce and crunchy coating make this dish a perfect blend of spicy, sweet flavors you’ll crave.
Ingredients
Scale
- 4 chicken breasts
- 240 ml (1 cup) buttermilk
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsps gochujang paste
- 2 tbsps honey
- 4 tbsps brown sugar
- 4 tbsps soy sauce
- 180 g (1 ½ cups) plain flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp salt
- 1 tsp ground black pepper
- ½ tsp white pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp chilli flakes
- ½ tsp chilli flakes
- 2 cloves garlic
- 2 tsps minced ginger
- 3 spring onions
- 1 tsp sesame seeds
- Vegetable oil for deep frying (at least 1 L/4 cups)
Instructions
- Marination: Submerge chicken strips in buttermilk mixture, incorporating seasonings for deep flavor infusion. Refrigerate for minimum 60 minutes, allowing ingredients to penetrate meat thoroughly.
- Preparation: Preheat oven to low temperature for maintaining chicken’s warmth and crispness. Simultaneously, craft a seasoned coating mixture by blending dry ingredients to create a robust, crunchy exterior.
- Coating Process: Remove chicken from marinade, letting excess liquid drain. Thoroughly dredge each strip in seasoned mixture, ensuring comprehensive and uniform coverage.
- Frying Technique: Heat vegetable oil in large skillet until optimal temperature is reached. Strategically fry chicken in batches, achieving golden-brown exterior while guaranteeing internal doneness, approximately 3-4 minutes per batch.
- Sauce Creation: Combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, and complementary oils in saucepan. Bring to aggressive boil, then reduce to gentle simmer until sauce reaches perfect consistency.
- Finishing Touch: Transfer crispy chicken to warming oven. Generously coat chicken pieces with prepared sauce, ensuring complete coverage. Garnish with chopped spring onions, sesame seeds, and chili flakes for enhanced visual appeal and flavor complexity.
Notes
- Marinate Wisely: Let chicken soak in buttermilk for at least 1 hour to enhance tenderness and develop deep, rich flavors that penetrate every fiber.
- Oil Temperature Matters: Use a thermometer or bread crumb test to ensure oil hits 350-375°F, preventing soggy or burnt chicken and guaranteeing perfect golden-brown crispiness.
- Batch Frying Strategy: Avoid overcrowding the skillet to maintain consistent oil temperature, which ensures even cooking and maximum crunchiness for each chicken piece.
- Sauce Consistency Check: Simmer sauce until it reaches a glossy, clingy texture that perfectly coats chicken without becoming too runny or overly thick.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 520
- Sugar: 20 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg