Saturday, February 20, 2021

Korean Fried Chicken

 Korean Fried Chicken

Best Korean Fried Chicken - Crispy Buttermilk Fried Chicken drizzled with spicy and sticky Korean Gochujang sauce.


Chicken and seasonings:

▢4 pigeon breast - dig long, thick pieces

▢1 cup (240 mL) buttermilk

▢½ teaspoon salt

▢¼ teaspoon white pepper

▢¼ teaspoon flavorer

Crispy layer:

▢1 ½ cup (180 g) all-purpose flour

▢1 teaspoon salt

▢1 teaspoon ground black pepper

▢½ teaspoon flavorer

▢½ teaspoon flavorer

▢1 teaspoon dried thyme

▢1 teaspoon paprika

▢1 teaspoon leaven

▢1 teaspoon chili flakes

▢ oil for frying - (at least 1 liter / four cups)


▢2 c. 1 tablespoon gochujang paste

▢2 tablespoons of honey

▢4 tablespoons sugar

▢4 tablespoons of soy

▢2 garlic cloves - peeled and chopped

▢2 teaspoons chopped ginger

▢1 tablespoon of oil

▢1 tablespoon vegetable oil

▢3 scallion - dig thin strips

▢1 teaspoon sesame seeds

▢½ teaspoon chili flakes - (red chili flakes)


1.Place the chicken during a bowl. Add buttermilk, salt, pepper, and flavorer . Mix, cover and place within the refrigerator to marinate for a minimum of 1 hour (up to overnight)

2.Preheat oven to low heat (to keep cooked chicken warm). Heat an outsized frypan of oil (or preheat your frying pan) until hot (you can test this by putting small cubes of bread in it, if the bread immediately rises to the highest and starts to bubble quickly, it's hot enough). you'll need a minimum of 1 liter (4 cups) of oil.

3.Combine the ingredients for the crunchy coating during a small bowl.

4.Remove the chicken from the refrigerator. Remove from the buttermilk and let the surplus drip off. Dip the chicken within the crunchy layer mixture - confirm it's covered well. Place on a plate and repeat until all the chicken is coated.

5.Once the oil is hot enough, add 5 or 6 chicken fillets. you'll add more or less counting on the dimensions of your pan, but confirm you do not overload the chicken.

6.Cook, 3 to five minutes, until golden brown and thoroughly cooked. you'll check this by chopping the chicken, if it's not pink within the center, it's done.

7.Place it on a baking sheet to stay warm while you cook the remainder of the chicken. ** If you would like to form sure the chicken stays extra crispy within the oven, inspect my 'Top Tips for Success' section within the article.

8.Meanwhile, prepare the sauce. Put the gochujang, honey, sugar, soy sauce, garlic, ginger, oil and vegetable oil during a saucepan, then stir.

9.Bring to a boil, then simmer for five minutes until thickened.

10.Pour over the crispy chicken and stir gently, then garnish with green onions, chili flakes and sesame seeds before serving.