Buldak Ramen Fried Chicken
Ingredients
Chicken
chicken thighs (boneless, skinless)
800 g
Marinade & Sauce
gochujang
60 g
gochugaru
30 g
garlic (minced)
4 cloves
ginger (grated)
15 g
soy sauce
45 ml
sesame oil
30 ml
sugar
30 g
ramen noodles
200 g
Coating & Frying
cornstarch
60 g
all-purpose flour
60 g
sunflower oil (for frying)
500 ml
Garnish
green onions (sliced)
2 stalks
sesame seeds
10 g
Instructions
Prepare the marinade
Mix gochujang, gochugaru, minced garlic, grated ginger, soy sauce, sesame oil and sugar in a bowl until smooth.
Marinate the chicken
Add chicken thighs to the marinade and massage until evenly coated. Cover and refrigerate.
Prepare the coating
Combine cornstarch and flour in a shallow dish.
Coat the chicken
Remove chicken from marinade and dredge in the cornstarch-flour mixture, pressing to adhere.
Heat the oil
Heat sunflower oil in a deep pan or wok to 175°C.
Fry the chicken
Fry chicken pieces in batches for 6-8 minutes until golden and cooked through (internal temp 75°C).
Cook the ramen noodles
Cook ramen noodles according to package instructions, drain and set aside.
Assemble the dish
Toss cooked noodles with remaining marinade, top with fried chicken, and garnish with sliced green onions and sesame seeds.
Original recipe
Storage
Best eaten fresh. Reheating may reduce crispiness. Do not freeze due to fried coating.
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