Korean Fried Chicken Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (121)

Korean Fried Chicken Recipe

NUTRITION · PER SERVING110M COOK
CAL 40%·PRO 96%
CARBS 60G30% OF CAL
6G FIBER24G SUGAR30G OTHER
FAT 40G46% OF CAL
9G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy buttermilk fried chicken coated in a spicy, sticky gochujang-based sauce with garlic, ginger, and sesame. This is a restaurant-quality dish that works as a main course or party food, balancing heat with sweet undertones.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 chicken breasts ((approx 700g or 1.5lb) sliced into long thick strips)
  • 240 ml (1 cup) buttermilk
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp garlic salt
  • 180 g (1 1/2 cups) plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 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/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.)
  • 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 (I use avocado oil, but other neutral oils such as sunflower or canola work too.)
  • 1 tbsp sesame oil
  • 3 spring onions (sliced into thin strips)
  • 1 tsp sesame seeds
  • ½ tsp chilli flakes ((red pepper flakes))
PREP
20M
SODIUM
2506MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.