How to Make Korean Fried Chicken

60 Minute Easy Korean Fried Chicken

Ingredients

• Chicken and marinade:
• 4 chicken breasts - sliced into long thick strips
• 1 cup (240ml) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt
• Crispy Coating:
• 1 1/2 cups (180g) 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
• 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)

Takes 60 min, serves 4.

Instructions

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cupof oil.
3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
6. Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
7. Bring to the boil, then simmer for 5 minutes until thickened.
8. Pour over the crispy chicken and toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.

Notes

Nutritional Information is per serving.

This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 1/2 tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an *approximate* amount, the chicken may absorb more or less).

full instructions in here

Nutrition

Calories: 814kcal

Carbohydrates: 66g

Protein: 58g

Fat: 36g

Saturated Fat: 22g

Cholesterol: 151mg

Sodium: 2952mg

Potassium: 1227mg

Fiber: 2g

Sugar: 25g

Vitamin A: 779IU

Vitamin C: 6mg

Calcium: 174mg

Iron: 4mg

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