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Korean Fried Chicken Recipe

Author: Zaina Hill
Korean Fried Chicken is a crunchy delight featuring a crispy coating paired with a sticky, spicy sauce, perfect for sharing.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Korean
Servings 6 servings
Calories 400 kcal

Ingredients
  

  • 3 pounds Boneless, skinless chicken breasts, cut into 2-3 inch strips
  • 1.5 cups Buttermilk
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Garlic powder
  • 1.25 cups All-purpose flour
  • 1.5 teaspoons Salt
  • 1.5 teaspoons Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Dried thyme
  • 1 teaspoon Baking powder
  • 1 teaspoon Crushed red pepper flakes
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Celery salt
  • 0.25 teaspoon Ground ginger
  • 0.25 teaspoon Cayenne pepper (optional)

For the sauce

  • 3 tablespoons Ketchup
  • 3 tablespoons Korean chili sauce (gochujang)
  • 0.25 cup Honey
  • 0.25 cup Light brown sugar
  • 2 tablespoons Low-sodium soy sauce
  • 3 cloves Garlic, minced
  • 1 tablespoon Sesame oil

For frying

  • 2 inches Vegetable oil for frying Enough to fill a deep-sided pan.
  • Sesame seeds For garnish.
  • Sliced green onions For garnish.

Instructions
 

  • In a large mixing bowl, whisk together the buttermilk, salt, pepper, and garlic powder. Add chicken pieces and stir to coat thoroughly. Cover with plastic wrap and marinate in the fridge for 3 hours or overnight for the best flavor.
  • Preheat your oven to 200°F to keep the cooked chicken warm. Pour vegetable oil into a deep-sided pan, filling it about 2 inches. Heat the oil over medium heat until hot.
  • In a medium bowl, mix all the ingredients for the coating. Remove the marinated chicken from the fridge and shake off any excess buttermilk. Coat each piece of chicken evenly in the flour mixture.
  • Fry about ½ pound of chicken at a time in the hot oil for about 4 minutes or until cooked through, reaching an internal temperature of 165°F. Drain the fried chicken on a paper towel-lined plate and keep it warm in the oven.
  • Combine all sauce ingredients in a small saucepan and bring to a boil. Reduce the heat and let it simmer, stirring frequently for about 5 minutes until the sauce thickens and becomes sticky.
  • Brush the fried chicken generously with the sauce. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • Marinate chicken overnight for best flavor.
  • Ensure oil is hot for frying.
  • Drain well after frying to keep crispy.
  • Consider double coating for extra crunch.

Nutrition

Calories: 400kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 650mgFiber: 1gSugar: 7g
Keyword Korean Fried Chicken
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