Korean Fried Chicken
Buttermilk-marinated chicken is double-fried until craggy and crisp, then tossed in a sticky, sweet-spicy gochujang glaze.
20 min
Prep
40 min
Cook
4
Serves
720
Calories
Macros · per serving
43g protein
60g carbs
34g fat
Ingredients
For 4 servings
- 800 g boneless skinless chicken thigh
- 240 ml buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 120 g cornstarch
- 80 g all-purpose flour
- 1500 ml vegetable oil
- 3 tablespoon gochujang
- 3 tablespoon ketchup
- 2 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 clove garlic
- 2 tablespoon water
Instructions
- 1
Cut the chicken into roughly 3 cm chunks. Combine with the buttermilk, salt and ½ teaspoon black pepper in a bowl. Leave for 15 minutes while you prepare the coating and sauce.
- 2
Finely grate the garlic into a large skillet. Add the gochujang, ketchup, honey, soy sauce, rice vinegar and 2 tablespoons water. Bring to a gentle simmer over medium-low heat and cook for 2 minutes, stirring, until glossy. Remove from the heat.
- 3
Mix the cornstarch and flour in a wide bowl. Heat the vegetable oil in a deep, heavy pot to 340°F/170°C. Set a wire rack over a baking sheet. Lift the chicken from the buttermilk, letting the excess drip off, then press it into the flour mixture to coat thoroughly.
- 4
Fry the chicken in 3 batches for 4–5 minutes per batch, turning occasionally, until the coating is set and light golden. Transfer to the rack, letting the oil return to 340°F/170°C between batches.
- 5
Raise the oil temperature to 375°F/190°C. Fry the chicken again in 3 batches for 2–3 minutes per batch, until deeply golden, crisp and cooked through, 165°F/74°C in the center. Return each batch to the rack.
- 6
Warm the glaze over low heat until fluid, adding the fried chicken once all the batches are ready. Toss briefly until coated and serve immediately for the crispest crust.
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