Korean Fried Chicken

A surprisingly easy Korean Fried Chicken recipe that packs a punch with a spicy
Gochujang sauce

Servings: 4

Author:

Prep Time
1 hour, 20 minutes

Cook Time
20 minutes

Course:

Main Course Snack

Cuisine:

korean

Keywords:

chicken Fried Korean

Instructions

1 In a large mixing bowl or container, blend together the buttermilk, soy sauce,
salt, pepper, onion granules and garlic powder for the marinade.
2 Add the chicken pieces to the marinade and mix thoroughly. Put in the fridge to
tenderise for minimum one hour.
3 Mix together the Korean Gochujang sauce ingredients. Set aside.
4 When the chicken is ready, add vegetable oil to a large frying pan on high heat.
You want about an inch of oil, enough to predominantly cover the chicken.
5 Mix together the flour, 1 1/2 tsp of salt and 1 tsp of pepper. Remove the
chicken from the buttermilk one by one, allowing the excess to drip off, and
dredge through the flour. You want a nice even coating, and to shake off any
excess.
6 When the oil is very hot, add the chicken to the pan and cook for 7-10 minutes
until golden brown and cooked through. Turn chicken halfway through frying. I'd
recommend cooking in batches so as not to crowd the pan, and to change the oil
halfway if it becomes discoloured.
7 While the chicken is frying, heat the sauce ingredients in a small saucepan
until blended. Add the sesame seeds to another saucepan on medium heat for a
minute or two to toast, take off the heat when they start to brown.
8 As pieces of chicken are cooked, remove from the pan and set aside on a kitchen
town lined plate or bowl to soak up the excess oil. Once all the chicken is
cooked, move it to a large bowl and cover in the Gochujang sauce. Mix until
evenly coated.
9 Served topped with sesame seeds, sliced green onion and red chillis.

Korean Fried Chicken

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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