Ingredients
Chicken and Marinade
- 4 chicken breasts (approx 700g or 1.5lb), 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
- Oil for deep frying (at least 1 litre/4 cups), preferably avocado, sunflower, or canola oil
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 oil (avocado, sunflower, or canola oil)
- 1 tbsp sesame oil
- 3 spring onions, sliced into thin strips
- 1 tsp sesame seeds
- ½ tsp chilli flakes (red pepper flakes)
Instructions
- Marinate the Chicken: Place the sliced chicken breasts in a bowl. Add the buttermilk, salt, white pepper, and garlic salt. Mix thoroughly to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to let the flavors soak in and tenderize the meat.
- Prepare the Crispy Coating: In a small bowl, combine the plain flour, salt, ground black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes. Mix well to create a flavorful coating blend that will give the chicken its signature crispiness.
- Heat the Oil: Preheat your deep fryer or a large, deep pan with at least 1 litre (4 cups) of oil, such as avocado, sunflower, or canola oil. Test if the oil is hot enough by dropping a small cube of bread into it – if it bubbles rapidly and rises immediately, it’s ready for frying. Meanwhile, preheat the oven to a low heat to keep the chicken warm after frying.
- Coat the Chicken: Remove the chicken strips from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the prepared crispy coating mixture, pressing lightly to adhere well.
- Deep Fry the Chicken: Carefully place the coated chicken strips into the hot oil in batches, avoiding overcrowding the pan. Fry each batch for about 6-8 minutes or until golden brown and cooked through. Use a thermometer if needed – the internal chicken temperature should reach 75°C (165°F). Remove the fried chicken and drain on paper towels. Keep warm in the oven while frying remaining batches.
- Prepare the Sauce: In a separate pan, heat 1 tbsp of oil and the sesame oil over medium heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant. Add gochujang paste, honey, brown sugar, soy sauce, and chilli flakes. Stir well and simmer the sauce gently for 3-5 minutes until it thickens slightly and becomes sticky.
- Coat the Fried Chicken: Toss the fried chicken strips in the prepared gochujang sauce until evenly coated and glistening. This sticky, spicy sauce adds the signature Korean flavor to the crispy chicken.
- Garnish and Serve: Garnish the sauced chicken with sliced spring onions and sesame seeds. Serve immediately while hot and crispy for the best experience.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but 1 hour is sufficient if short on time.
- Use a neutral oil with a high smoke point for deep frying to ensure crispiness without burning.
- If you want less spicy, reduce the amount of chilli flakes in the coating and sauce.
- Keep fried chicken warm in a low oven to maintain crisp texture if preparing in batches.
- Gochujang paste is a red chili paste commonly found in Asian grocery stores or online.
- Ensure the oil temperature is consistent for even frying; too cool oil results in soggy chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean