Korean Fried Chicken

Korean Fried Chicken

 

Crispy coated buttermilk fried chicken smothered in a spicy Korean-inspired gochujang sauce.
The sauce is so rich, full of flavor and an interesting mix of spices that it comes together in a perfect way.

 

 

Korean Fried Chicken

 

Remember when I posted the Japanese Potato Salad ? Let me refresh your memory! lol! When we are waiting for our daughter to come home at night, we stay up and watch the Food Network.

I get so excited when I’m introduced to a new dish that I didn’t even know existed!!! You probably knew all about these fabulous dishes but I’m kind of slow.  When I saw this, it felt like a challenge that I needed to accomplish for me and you! We can’t miss out on something so delicious! Trust me, THIS IS SO DELICIOUS!!!!

 

 

Let’s make some Korean fried chicken! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce.

 

You can easily double or triple the recipe for a bigger crowd. Great for a potluck or a party. The chicken stays crispy!

 

 

What is gochujang?

Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. 

 

 

Top Tips for Success

Ensuring the coating doesn’t fall off the cooked chicken:

When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce. Instead of tossing the chicken in the sauce, brush on the sauce.

 

How do you reheat Korean fried chicken?

Korean fried chicken is best when served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.

 

Korean Fried Chicken

ingredients

Marinade

  • 3 lbs chicken thighs and legs 
  • 1 cup  buttermilk
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp garlic salt

Crispy Coating:

  • 1 ½ cups flour
  • 1/2 cup cornstarch
  • 2 tsps salt
  • 2 tsps  black pepper
  • 2 tsps garlic salt
  • 1 tsp celery salt
  • 2 tsps paprika
  • 2 tsps baking powder
  • 1 tsp chilli flakes
  • vegetable oil for deep frying – (at least 1 litre/four cups)

For the sauce

Sauce:

    • 4 tbsp gochujang paste
    • 4 tbsp honey
    • 8 tbsp brown sugar
    • 8 tbsp soy sauce
    • 4 to 5 cloves garlic – peeled and minced
    • 4 tsp minced ginger
    • 2 tbsp vegetable oil
    • 2 tbsp sesame oil
    • 3 green onions – sliced into thin strips
    • 1 tsp sesame seeds
    • ½ tsp chilli flakes – (red pepper flakes)

 

directions

    • Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
    • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 4 cups of oil.
    • Mix together the crispy coating ingredients in a small bowl.
    • Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
    • Cook for 12 to 15 minutes on 375 degrees until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. If it’s not done but the skin is getting too dark, continue cooking it in the oven on 200 degrees.
    • Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. 
    • Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
    • Bring to the boil, then simmer for 5 minutes until thickened. Once the oil is hot enough, add in 3 or 4 of the chicken. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
    • Gently brush on the sauce onto the crispy chicken , then top with the spring onions, chilli flakes and sesame seeds before serving.

       

 

Did you try our Korean Fried Chicken ? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

 

CHICKEN? HERE ARE A FEW MORE VARIATIONS

 

This is the ultimate Nashville Hot Chicken Recipe!!  Spicy and crispy golden brown fried chicken gets an extra coating of hot spiced glaze taking it over the top.  This tastes just as delicious as the Best Hot chicken in Nashville!

 

lou lou girls Nashville Hot Chicken

 

I have been cooking for a while and just found out how to make the best, Crispiest Fried Chicken Ever!

 

 

This peri peri chicken recipe smothers chicken in a homemade peri peri sauce then bakes or grills them and serves them with extra sauce. It’s a quick and easy weeknight meal. 

 

peri peri chicken recipe

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