Name: Korean Fried Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 4, 4 people
Cuisine: korean
Ingredients: 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))

← Back to recipe search

Korean Fried Chicken Recipe

Nutrition Facts

Per serving · recipe makes 4 · 1h 50m total

Servings

Calories

40% of a 2,000 cal day

796KCAL

Protein

50g100% DV

% DAILY VALUE

Total Fat36g

47%

Saturated5g

23%

Unsaturated32g

—

Total Carbs70g

25%

Fiber3g

Total Sugars26g

—

incl. Added Sugars22g

44%

Starch42g

—

Sodium3105mg

100%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

700 gchicken breasts — sliced into long thick strips, 1½ lb
240 mlbuttermilk — 1 cup
½ tspsalt
¼ tspwhite pepper
¼ tspgarlic salt
180 gplain (all-purpose) flour — 1½ cup
1 tspsalt
1 tspground black pepper
½ tspgarlic salt
½ tspcelery salt
1 tspdried thyme
1 tsppaprika
1 tspbaking powder
1 tspchilli flakes
1 lavocado oil — neutral, for deep frying, 4 cup, or sunflower oil or canola oil
2 tbspgochujang paste
2 tbsphoney
4 tbspbrown sugar
4 tbspsoy sauce
2garlic — peeled, minced
2 tspminced ginger
1 tbspavocado oil — or sunflower oil or canola oil
1 tbspsesame oil
3spring onions — sliced into thin strips
1 tspsesame seeds
½ tspchilli flakes (red pepper flakes)

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 50m total

Read the method on Kitchen SanctuaryNicky Corbishley’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainkoreanbowlchicken

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe