Korean Chicken Recipe
Crispy Korean Chicken delivers the ultimate crunch, coated in a fiery-sweet gochujang sauce. Every bite bursts with bold flavors—perfect for casual nights, spicy cravings, or game-day snacking.
Equipment
- Large mixing bowl
- Whisk or fork
- Knife and Cutting Board
- Deep frying pan or wok
- Tongs or Slotted Spoon
- Measuring cups and spoons
- Small saucepan (for sauce)
- Wire rack or paper towels
Ingredients
Chicken and marinade:
- 4 chicken breasts sliced into long thick strips
- 240 ml 1 cup buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 180 g 1 1/2 cups plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- vegetable oil for deep frying at least 1 litre/four cups
Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 spring onions sliced into thin strips
- 1 tsp sesame seeds
- ½ tsp chilli flakes red pepper flakes
Instructions
- Slice chicken breasts into thick strips and place in a large bowl.
- Add buttermilk, salt, white pepper, and garlic salt. Mix and marinate for 1 hour.
- In another bowl, mix all dry coating ingredients together.
- Heat oil in a deep pan to 350°F (175°C).
- Remove chicken from marinade, coat well in flour mix.
- Fry in hot oil until golden and crispy, 6–8 minutes per batch.
- In a small pan, simmer all sauce ingredients until thick and sticky.
- Toss crispy chicken in warm sauce, garnish with spring onions, sesame seeds, and chilli flakes.
