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Korean Fried Chicken

Crispy Korean Fried Chicken with a Spicy Twist at Home

This Spicy Korean Fried Chicken features a crispy coating with a flavorful gochujang sauce, perfect for weeknights or gatherings.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken breasts Cut into long thick strips; can substitute with chicken thighs.
  • 1 cup Buttermilk Can mix milk with vinegar or yogurt as a substitute.
  • 1 tsp Salt Essential for seasoning the chicken.
  • 1/2 tsp White pepper Black pepper can be used as a substitute.
For the Coating
  • 1 cup Plain (all-purpose) flour For crispiness; use gluten-free blend if needed.
  • 1/2 tsp Ground black pepper
  • 1/2 tsp Celery salt Can substitute with a mix of salt and fresh celery.
  • 1 tsp Dried thyme
  • 1 tsp Paprika
  • 1 tsp Baking powder
  • 1/2 tsp Chili flakes
For the Frying
  • 2 cups Oil for deep frying (e.g., avocado oil) Can use other neutral oils.
For the Sauce
  • 1 cup Gochujang paste Key flavor profile; check varying spice levels.
  • 2 tbsp Honey
  • 2 tbsp Brown sugar Granulated sugar can be used in emergencies.
  • 2 tbsp Soy sauce Use low sodium if a concern.
  • 2 cloves Garlic Minced.
  • 1 inch Ginger Grated.
  • 1 tbsp Sesame oil Can substitute with olive oil.
For Garnish
  • 2 tbsp Spring onions Sliced.
  • 1 tbsp Sesame seeds

Equipment

  • Large mixing bowl
  • Deep frying pan or deep fryer
  • Saucepan
  • Tray

Method
 

Preparation
  1. Marinate the chicken by coating it with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 1 hour.
  2. Prepare the coating by mixing flour, ground black pepper, celery salt, dried thyme, paprika, baking powder, and chili flakes in a bowl.
  3. Heat oil in a frying pan to about 350°F (175°C).
  4. Coat marinated chicken in the flour mixture thoroughly before frying.
  5. Fry the chicken in batches for 3-5 minutes or until golden brown and internal temperature reaches 165°F (75°C).
  6. Transfer fried chicken to a tray lined with paper towels and keep warm in a low-temperature oven.
  7. Combine gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, and sesame oil in a saucepan and simmer until thickened.
  8. Toss the fried chicken pieces in the sauce and garnish with spring onions and sesame seeds before serving.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Serve in batches and consider adjusting gochujang for personal heat preference.

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