Description
Crispy Korean fried chicken delivers an explosion of flavor with its perfectly golden exterior and irresistibly juicy meat. Glazed with a spicy-sweet sauce and garnished with sesame seeds, this dish promises a delectable journey through Korean street food culture you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 240 milliliters (1 cup) buttermilk
Chicken Coating and Seasoning:
- 180 grams (1 ½ cups) plain flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chilli flakes
- ½ teaspoon white pepper
- ¼ teaspoon salt
Sauce and Garnish:
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic
- 2 teaspoons minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 spring onions
- 1 teaspoon sesame seeds
- ½ teaspoon chilli flakes
- Vegetable oil for deep frying (at least 1 liter/4 cups)
Instructions
- Immerse chicken strips in a zesty buttermilk mixture with aromatic seasonings, ensuring full coverage. Seal and refrigerate for deep flavor infusion, allowing at least 60 minutes of marination.
- Prepare a low-temperature oven zone for maintaining crispy chicken’s warmth during cooking process.
- Create a dynamic coating blend by thoroughly mixing dry ingredients, developing a robust and crunchy exterior layer.
- Extract chicken pieces from marinade, allowing excess liquid to drip away naturally. Meticulously coat each strip in seasoned mixture, ensuring complete and even coverage.
- Heat vegetable oil in a spacious skillet until it reaches optimal frying temperature, demonstrated by bread crumb reaction.
- Carefully lower chicken strips into sizzling oil, working in strategic batches to maintain consistent temperature. Fry until achieving a golden-brown exterior and ensuring interior is perfectly cooked, approximately 3-4 minutes per batch.
- Transfer freshly fried chicken to warming oven, preserving crispness and temperature.
- Craft a glossy, complex sauce by combining gochujang, honey, brown sugar, soy sauce, minced garlic, grated ginger, and complementary oils. Bring mixture to vigorous boil, then reduce to gentle simmer until reaching ideal thickness.
- Generously coat crispy chicken pieces with prepared sauce, ensuring complete and even distribution.
- Elevate presentation by garnishing with freshly chopped spring onions, sprinkled sesame seeds, and a delicate dusting of chili flakes.
Notes
- Marinate chicken overnight for maximum flavor infusion and tender meat texture.
- Use a thermometer to maintain oil temperature around 350°F for perfectly crispy exterior without burning.
- Pat chicken dry before coating to ensure the crispy breading adheres properly and creates a crunchy shell.
- Allow sauce to cool slightly before tossing chicken to prevent soggy breading and maintain crispiness.
- Choose a neutral oil with high smoke point like vegetable or canola for consistent frying results.
- Serve immediately after coating with sauce to enjoy the optimal balance of crunch and sticky glaze.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 20 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg