Korean Fried Chicken

Crispy, golden chicken coated in a sticky, sweet and spicy gochujang sauce. Serve with fresh spring onions and sesame seeds, alongside our Asian-inspired slaw.

Serves: 4
Prep time: 20 minutes, plus marinating
Cooking time: 20 minutes

Ingredients

Chicken & Marinade

• 4 chicken thighs, approximately 700g, sliced into long, thick strips

• 1 cup (240ml) buttermilk

• ½ tsp salt

• ¼ tsp white pepper

• ¼ tsp garlic powder

Crispy Coating

• 150g plain flour

• 30g cornflour

• 1 tsp salt

• 1 tsp ground black pepper

• ½ tsp garlic salt

• ½ tsp celery salt

• 1 tsp dried thyme

• 1 tsp paprika

• 1 tsp baking powder

• Vegetable oil, for deep frying (you'll need at least 1 litre)

Gochujang Sauce

• 2 tbsp gochujang paste

• ¼ cup tomato ketchup

• ¼ cup honey

• 1 tbsp brown sugar

• 2 tbsp soy sauce

• 1 clove garlic, peeled and minced

• 2 tsp ginger paste

• 1 tbsp sesame oil

To Serve

• 3 spring onions, thinly sliced

• 1 tsp sesame seeds

Method

1. Marinate the chicken

Place the chicken strips in a large bowl.

Mix together the buttermilk, salt, white pepper and garlic powder, then pour over the chicken and toss to coat.

Cover and refrigerate for at least 1 hour, or longer if you have time.

2. Prepare the coating

Combine the flour, cornflour, salt, pepper, garlic salt, celery salt, thyme, paprika and baking powder in a bowl. Mix well.

Remove the chicken from the fridge.

Working with one piece at a time, lift the chicken from the buttermilk and allow any excess to drip off. Dredge thoroughly in the coating mixture, making sure each piece is well covered.

Place the coated chicken on a tray and repeat with the remaining pieces.

3. Fry the chicken

Pour at least 1 litre of vegetable oil into a deep, heavy-based casserole or saucepan and heat until hot.

To test the temperature without a thermometer, drop a small cube of bread into the oil. It should rise immediately and bubble rapidly.

Take care when working with hot oil and never leave it unattended.

Working in batches, carefully add 5 to 6 pieces of chicken to the hot oil. Avoid overcrowding the pan, as this can lower the temperature of the oil.

Fry for 3 to 5 minutes, or until golden brown and cooked through.

Check the thickest piece by cutting into the centre. The chicken should be completely cooked through with no pink remaining.

Transfer the cooked chicken to a tray and keep warm in a low oven while you cook the remaining batches.

4. Make the sauce

While the chicken is cooking, add the gochujang, ketchup, honey, brown sugar, soy sauce, garlic, ginger and sesame oil to a saucepan.

Stir to combine, bring to the boil, then reduce the heat and simmer for approximately 5 minutes, stirring occasionally, until the sauce has thickened.

5. Bring it all together

Add the crispy chicken to the sauce and toss until well coated.

Transfer to a serving dish and scatter with sliced spring onions and sesame seeds.

Serve immediately with Asian-inspired slaw.

A little tip

For the crispiest chicken, fry it in batches rather than overcrowding the pan. Keeping the cooked pieces warm in the oven while you finish frying means everything can be served hot and crispy together.

Serve it with:
Our Asian-Inspired Slaw makes the perfect fresh and crunchy accompaniment to this dish.

From the kitchen at Bake, Table & Tea

We love recipes that are made for sharing. If you've discovered a new favourite piece of cookware at one of our cooking demonstrations, pop into Bake, Table & Tea and have a look at our range of Le Creuset cookware.

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