Description
Crispy, golden Korean fried chicken tossed in a sticky, sweet-spicy gochujang sauce, finished with sesame seeds and fresh spring onions.
Ingredients
- 4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips
- 240 ml (1 cup) buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 180 g (1 1/2 cups) 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 chilli flakes
- Oil for deep frying (at least 1 litre/4 cups)
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tbsp oil
- 1 tbsp sesame oil
- 3 spring onions, sliced
- 1 tsp sesame seeds
- 1/2 tsp chilli flakes
Instructions
- Place the chicken in a bowl and add the buttermilk, salt, pepper, and garlic salt. Mix well, cover, and refrigerate for at least 1 hour or overnight.
- Preheat the oven to a low temperature to keep cooked chicken warm. Heat oil in a deep pan or fryer until hot.
- In a bowl, mix together the flour, salt, pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chilli flakes.
- Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture until fully coated.
- Fry the chicken in batches (5–6 pieces at a time) without overcrowding.
- Cook for 3–5 minutes until golden brown and cooked through.
- Transfer cooked chicken to the oven to keep warm while finishing remaining batches.
- In a saucepan, combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, oil, and sesame oil.
- Bring to a boil, then simmer for 5 minutes until thickened.
- Toss the fried chicken in the sauce until coated. Garnish with spring onions, sesame seeds, and chilli flakes before serving.
Notes
- Marinating overnight enhances flavor and tenderness.
- Do not overcrowd the pan when frying to maintain crispiness.
- Keep fried chicken warm in the oven on a rack to avoid sogginess.
- Adjust chilli flakes to control spice level.
- Serve immediately for best texture and flavor.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 720 kcal
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
