Korean Fried Chicken

Name: Korean Fried Chicken
Total time: 5400 s
Yield: 4 people
Cuisine: British
Ingredients: 4 chicken breasts - sliced into long thick strips; 240 ml buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic salt; 180 g plain flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp garlic salt; 1/2 tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chili flakes; 1 litre vegetable oil for deep frying; 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; 1 spring onion, finely sliced; 1 tsp sesame seeds; 1/2 tsp chili flakes

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This is our favorite Korean dish from our local Japanese & Korean Restaurant. Since we can’t dine in due the Covid 19, so I am recreating it using recipe from kitchen sanctuary. #myrestaurantrecipe #mycookbook

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Saved

Ingredients

1 hour 30 minute

4 people

Chicken and Marinade :
4chicken breasts - sliced into long thick strips
240 mlbuttermilk
1/2 tspsalt
1/4 tspwhite pepper
1/4 tspgarlic salt
Crispy Coating :
180 gplain flour
1 tspsalt
1 tspground black pepper
1/2 tspgarlic salt
1/2 tspcelery salt
1 tspdried thyme
1 tsppaprika
1 tspbaking powder
1 tspchili flakes
1 litrevegetable oil for deep frying
Sauce :
2 tbspgochujang paste
2 tbsphoney
4 tbspbrown sugar
4 tbspsoy sauce
2 clovesgarlic, peeled and minced
2 tspminced ginger
1 tbspvegetable oil
1 tbspsesame oil
1spring onion, finely sliced
1 tspsesame seeds
1/2 tspchili flakes

Saved

Steps

1 hour 30 minute

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 the vegetable oil in a pot on low heat.
3

Mix together the crispy coating ingredients in a bowl.
4

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 its fully covered. Place on a tray and repeat until all of the chicken is coated.
5

Once the oil hot enough, add in 5-6 of the chicken. You can add more or less depending on the size of your pot, just be sure not to overcrowd the chicken.
6

Cook until golden brown and cooked in the middle. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
7

Meanwhile make the sauce. Place all the sauce ingredients in a saucepan and stir together. Bring to boil, then simmer for 5 minutes until thickened.
8

Pour over the crispy chicken and carefully toss together, then top with spring onions, chili flakes and sesame seeds before serving.