One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional ‘Mmmmm‘ and ‘oh my god, it’s so good‘ until it’s all gone.
That moment when everyone wants to focus all of their senses on what they’re eating, and nothing else matters.
That’s what happens with this Korean Fried Chicken Recipe.
I’m using my popular buttermilk chicken to start off this recipe. If you’ve never had it, you’ve got to give it a go (especially this Chicken burger version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
First we marinade the chicken in buttermilk, salt, white pepper and garlic salt.
Then we coat the chicken in my special secret mixture. Only joking, it’s not secret. Find the full mixture in the recipe card below.
The chicken is then fried, before being coated in spicy gochujang sauce. This is a mixture of gochujang paste (<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that’s been bubbled together until sticky and syrupy.
Pour the mixture over the crispy chicken and top with sesame seeds, spring onions and a few red pepper flakes.
Enjoy silently with no distractions.
What is gochujang?
Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef bulgogi, Pork ramen, Korean steak grilled cheese, sticky Asian ribs to name a few).
How do you reheat Korean fried chicken?
I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
Can I bake the chicken rather than fry it?
If you want baked chicken, then follow the recipe for my baked chicken tenders, and mix with the gochujang sauce.
How to make Korean Fried Chicken:
Korean Fried Chicken
Chicken and marinade:
- 4 chicken breasts sliced into long thick strips
- 1 cup (240ml) buttermilk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp garlic salt
- 1 1/2 cups (180g) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 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)
- Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
- Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cupof oil.
- Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
- Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
- Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
- Bring to the boil, then simmer for 5 minutes until thickened.
- Pour over the crispy chicken and toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.
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