Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 45 min
Ingredients: 4 Chicken breast, sliced; 240 ml Buttermilk; 1 ½ tsp Salt; ¼ tsp White pepper; ¾ tsp + 2 cloves Garlic, peeled minced; 180 g Flour; 1 tsp Black pepper, ground; ½ tsp Celery salt; 1 tsp Thyme, dried; 1 tsp Paprika; 1 tsp Baking powder; 1 ½ tsp Chili flake, flakes; Oil for deep frying; 2 tbsp Gochujang paste; 2 tbsp Honey; 4 tbsp Brown sugar; 4 tbsp Soy sauce; 2 tsp Ginger, minced; 1 tbsp Avocado oil; 1 tbsp Sesame oil; 3 Scallion, sliced; 1 tsp Sesame seed

By Kitchen Sanctuary · 45 min

Ingredients

Chicken breast · sliced4
Buttermilk240 ml
Salt1 ½ tsp
White pepper¼ tsp
Garlic · peeled minced¾ tsp + 2 cloves
Flour180 g
Black pepper · ground1 tsp
Celery salt½ tsp
Thyme · dried1 tsp
Paprika1 tsp
Baking powder1 tsp
Chili flake · flakes1 ½ tsp
Oil for deep frying
Gochujang paste2 tbsp
Honey2 tbsp
Brown sugar4 tbsp
Soy sauce4 tbsp
Ginger · minced2 tsp
Avocado oil1 tbsp
Sesame oil1 tbsp
Scallion · sliced3
Sesame seed1 tsp

Instructions

Put the chicken, buttermilk, salt, white pepper and garlic salt in a bowl, mix, cover and refrigerate for at least 1 hour (up to overnight).
Preheat the oven to low to keep the cooked chicken warm. Heat the oil for deep frying until hot; a small bread cube dropped in should rise straight away and bubble rapidly.
Mix the coating ingredients in a small bowl.
Lift each piece of chicken from the buttermilk, let the excess drip off, then coat fully in the flour mixture. Place on a tray and repeat with all the chicken.
Fry 5 or 6 pieces at a time, without overcrowding the pan, for 3 to 5 minutes until golden brown and cooked through; a cut piece should have no pink in the middle.
Keep the fried chicken warm on a tray in the oven while you fry the rest.
Meanwhile, put the gochujang, honey, sugar, soy sauce, garlic, ginger, the 1 tbsp neutral oil and the sesame oil in a saucepan and stir together.
Bring the sauce to the boil, then simmer for 5 minutes until thickened.
Pour the sauce over the crispy chicken and toss carefully. Top with the spring onions, chilli flakes and sesame seeds.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Ginger Scallion Brown sugar Chicken breast Buttermilk

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app