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Serves
US | Metric
Ingredients
For the chicken
  • 500 g boneless chicken thighs, cut into small chunks
  • 300 ml buttermilk
  • plain flour (as much as you need to coat the chicken)
  • 1 tsp ground ginger
  • 1 tsp sesame seeds
  • 1 tsp Chinese five spice
  • 1 tsp white pepper
  • 3 tsps salt
  • crisp 'n' dry for frying
  • toasted sesame seeds, sliced spring onion and chilli for garnish
For the sauce
  • 6 tbsps brown sugar
  • 2 tbsps Gochujang paste (Korean chilli paste)
  • 2 tbsps soy sauce
  • 3 garlic cloves, crushed
  • small knob of ginger, grated
  • 2 tsps sesame seed oil
Korean Fried Chicken Korean Fried Chicken

Korean Fried Chicken

Delicious served with jasmine rice and pickled cucumber 

Prep 10 minutes
Total 45 minutes
  1. Begin by marinading the chicken in the buttermilk and 1 tsp of salt. Get it all coated and pop it in the fridge for at least 6 hours but overnight is always best. An hour before you want to get frying, take out of the fridge allow to come to room temperature. 
  2. Now time to crack on with the sauce; mix all of the ingredients together in a sauce pan and bring to a low simmer until it reduces and becomes a thick glaze. Set aside and keep warm on the lowest heat. 
  3. Get your oil on to heat up – you want it to come up to around 350 degrees F/175 degrees C. I don’t have a thermometer myself so the way I check its ready is by flouring a tiny piece of chicken and placing it in the oil, if it begins to sizzle and float to the top you know the oil is ready.
  4. In a separate bowl to your chicken, tip in the flour and spices and mix well. With tongs take your chicken pieces out of the buttermilk, tap off any excess and dunk into the seasoned flour. Get each piece nice and coated and gently lower into the hot oil – you want to do this in batches so you don’t overcrowd the pan and lower the temperature of the oil. Fry for approx. 6 mins until golden and crispy, set on some kitchen paper to drain excess oil and go with the next batch 
  5. Once all the chicken is fried, pour the sticky sauce into a large bowl, followed by the chicken and toss thoroughly to get each piece lovely and coated. Tip into a big bowl or plate and scatter with the sesame seeds and sliced spring onions and chilli. 
Korean Fried Chicken Korean Fried Chicken

Korean Fried Chicken

Delicious served with jasmine rice and pickled cucumber 

favorite
print
like
Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the chicken
  • 500 g boneless chicken thighs, cut into small chunks
  • 300 ml buttermilk
  • plain flour (as much as you need to coat the chicken)
  • 1 tsp ground ginger
  • 1 tsp sesame seeds
  • 1 tsp Chinese five spice
  • 1 tsp white pepper
  • 3 tsps salt
  • crisp 'n' dry for frying
  • toasted sesame seeds, sliced spring onion and chilli for garnish
For the sauce
  • 6 tbsps brown sugar
  • 2 tbsps Gochujang paste (Korean chilli paste)
  • 2 tbsps soy sauce
  • 3 garlic cloves, crushed
  • small knob of ginger, grated
  • 2 tsps sesame seed oil

  1. Begin by marinading the chicken in the buttermilk and 1 tsp of salt. Get it all coated and pop it in the fridge for at least 6 hours but overnight is always best. An hour before you want to get frying, take out of the fridge allow to come to room temperature. 
  2. Now time to crack on with the sauce; mix all of the ingredients together in a sauce pan and bring to a low simmer until it reduces and becomes a thick glaze. Set aside and keep warm on the lowest heat. 
  3. Get your oil on to heat up – you want it to come up to around 350 degrees F/175 degrees C. I don’t have a thermometer myself so the way I check its ready is by flouring a tiny piece of chicken and placing it in the oil, if it begins to sizzle and float to the top you know the oil is ready.
  4. In a separate bowl to your chicken, tip in the flour and spices and mix well. With tongs take your chicken pieces out of the buttermilk, tap off any excess and dunk into the seasoned flour. Get each piece nice and coated and gently lower into the hot oil – you want to do this in batches so you don’t overcrowd the pan and lower the temperature of the oil. Fry for approx. 6 mins until golden and crispy, set on some kitchen paper to drain excess oil and go with the next batch 
  5. Once all the chicken is fried, pour the sticky sauce into a large bowl, followed by the chicken and toss thoroughly to get each piece lovely and coated. Tip into a big bowl or plate and scatter with the sesame seeds and sliced spring onions and chilli.