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 in a bowl with the buttermilk, salt, pepper and garlic salt. Mix, cover and refrigerate for at least 1 hour (up to overnight).
Heat at least 1 litre (4 cups) of oil in a large pan or deep fryer until hot. Test by dropping in a small cube of bread: it should rise at once and bubble rapidly.
Preheat the oven to low to keep the chicken warm.
Mix the coating ingredients in a small bowl.
Lift each piece of chicken from the buttermilk and let the excess drip off. Coat fully in the flour mixture, place on a tray and repeat with the rest.
Fry 5 or 6 pieces at a time without overcrowding for 3 to 5 minutes, until golden and no longer pink in the middle when cut open. Keep cooked pieces on a tray in the oven while you fry the rest.
Meanwhile, put the gochujang, honey, sugar, soy sauce, garlic, ginger, neutral oil and sesame oil in a saucepan and stir together.
Bring to the boil, then simmer for 5 minutes until thickened.
Pour the sauce over the chicken and toss carefully. Top with spring onions, chilli flakes and sesame seeds, then serve.

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

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