Korean Fried Chicken
Crispy Korean-style fried chicken tossed in a sweet and spicy gochujang-honey glaze for an irresistible crunch and flavor.
Equipment
Ingredients
Main
chicken (cut into pieces)
1 kg
buttermilk
500 ml
wheat flour
200 g
cornstarch
100 g
salt
10 g
black pepper
5 g
garlic powder
10 g
paprika
10 g
sunflower oil
1000 ml
Sauce
gochujang
60 g
honey
60 g
soy sauce
30 ml
garlic (minced)
3 cloves
sesame oil
15 ml
Instructions
Marinate the chicken
Place chicken pieces in a large bowl and cover with buttermilk. Cover and refrigerate for at least 30 minutes.
Prepare the coating
In a separate bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and paprika.
Coat the chicken
Remove chicken from buttermilk and dredge each piece thoroughly in the flour mixture.
Heat the oil
Heat sunflower oil in a deep pot or wok to 175°C.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and cooked through. Drain on paper towels.
Prepare the sauce
In a small saucepan, combine gochujang, honey, soy sauce, minced garlic, and sesame oil. Heat gently until smooth.
Toss and serve
Toss fried chicken in the warm sauce until evenly coated. Serve immediately.
Original recipe
Storage
Best eaten fresh; reheat in oven to maintain crunch
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