Crispy Korean Fried Chicken
Ultra juicy, super crispy fried chicken, tossed in a sticky, sweet and spicy Korean glaze, loaded with gochujang sauce. It makes for the ultimate family dish or party bite.
Servings: 4 servings
Ingredients
For chicken marinade
- 1½ lb. chicken tenderloins cut horizontally into half
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon ground pepper
For chicken coating
- 1 cup all-purpose flour
- ⅓ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Oil to deep fry
For the sauce
- 3 tablespoon soy sauce
- 3 tablespoon gochujang sauce
- 3 tablespoon brown sugar
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- ½ teaspoon red chili flakes
- 1 teaspoon sesame seeds to garnish
- 2 tablespoons chopped green onions to garnish
Instructions
- In a bowl with chicken tenders add the buttermilk, and marinate for at least an hour.
- In a shallow dish, combine the ingredients for coating; flour, corn scratch, baking powder, paprika, garlic powder, salt, and pepper.
- Dredge the chicken in the flour mixture evenly and deep fry the chicken in batches until golden. Drain the excess oil in a kitchen towel and set it aside.
- In a large skillet, combine the sauce ingredients; soy sauce, gochujang sauce, brown sugar, honey, sesame oil, garlic, ginger, and red chili flakes. Mix well and allow the sauce to simmer for 5 minutes.
- Add the crispy fried chicken to the sauce and toss it well until the sauce is evenly coated.
- Garnish the Korean fried chicken with sesame seeds and green onions and serve.
Notes
- Toss hot chicken with hot sauce and the coating will stick better.
- Double fry for extra crispiness.
- Marinate the chicken for at least an hour if time permits.
- Don’t overcrowd the fryer. Fry chicken in batches.
- Always cook chicken to an internal temperature of 165 degrees F.
- Drain chicken on a wire rack or paper towel after baking to reduce excess oil.
Nutrition
Calories: 514kcal | Carbohydrates: 60g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1714mg | Potassium: 878mg | Fiber: 2g | Sugar: 22g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 3mg