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Serves
US | Metric
Ingredients
Chicken
  • 8 Boneless chicken thighs
  • 100 g Rice flour
  • 100 g Cornflour
  • 1 tsp Gochugaru or chilli powder
  • 1 tsp Celery salt
  • 1 tsp Garlic granules
  • 1 tsp Black pepper
  • 250 ml Buttermilk
Sauce
  • 6 tbsps Ketchup
  • 1 tbsp Gochujang
  • 3 tbsps Honey
  • 2 tbsps Soy sauce
  • 2 tbsps Sesame oil
Honey Sriracha Mayo
  • 4 Parts mayo
  • 1 Part sriracha
  • 1 Part honey
Garnish
  • 1 Sliced spring onion
  • 1 Sliced red chilli
  • Black and white sesame seeds
Crispy Gochujang Chicken Crispy Gochujang Chicken
Crispy Gochujang Chicken

Crispy strips of buttermilk marinaded chicken thigh tossed in a sweet and spicy gochujang bbq sauce and finished off with a squirt of honey sriracha mayo

Prep 30 minutes
Total 2 hours 30 minutes

Slice the chicken thighs into strips and pour over buttermilk. Season with some salt and pepper and leave covered in the fridge for at least 2 hours.


Mix the dry ingredients together and toss the chicken through the mix shaking off any excess. Heat your fryer or oil in a pan to 180℃ and then carefully drop in the coated chicken strips. You may need to do this in batches. Once deep golden brown, remove and set aside.


Pour the sauce ingredients in a pan and combine. Bring to a simmer over a low heat for a couple of minutes and then pour over the crispy chicken. I do this in a separate bowl so I can toss the chicken around in the sauce to make sure its all coated.


Mix the mayo ingredients in a squeezy bottle. Serve the chicken ontop of boiled rice, garnish and squeeze over some mayo.

Crispy Gochujang Chicken Crispy Gochujang Chicken
Crispy Gochujang Chicken

Crispy strips of buttermilk marinaded chicken thigh tossed in a sweet and spicy gochujang bbq sauce and finished off with a squirt of honey sriracha mayo

favorite
print
like
Prep 30 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Chicken
  • 8 Boneless chicken thighs
  • 100 g Rice flour
  • 100 g Cornflour
  • 1 tsp Gochugaru or chilli powder
  • 1 tsp Celery salt
  • 1 tsp Garlic granules
  • 1 tsp Black pepper
  • 250 ml Buttermilk
Sauce
  • 6 tbsps Ketchup
  • 1 tbsp Gochujang
  • 3 tbsps Honey
  • 2 tbsps Soy sauce
  • 2 tbsps Sesame oil
Honey Sriracha Mayo
  • 4 Parts mayo
  • 1 Part sriracha
  • 1 Part honey
Garnish
  • 1 Sliced spring onion
  • 1 Sliced red chilli
  • Black and white sesame seeds

Slice the chicken thighs into strips and pour over buttermilk. Season with some salt and pepper and leave covered in the fridge for at least 2 hours.


Mix the dry ingredients together and toss the chicken through the mix shaking off any excess. Heat your fryer or oil in a pan to 180℃ and then carefully drop in the coated chicken strips. You may need to do this in batches. Once deep golden brown, remove and set aside.


Pour the sauce ingredients in a pan and combine. Bring to a simmer over a low heat for a couple of minutes and then pour over the crispy chicken. I do this in a separate bowl so I can toss the chicken around in the sauce to make sure its all coated.


Mix the mayo ingredients in a squeezy bottle. Serve the chicken ontop of boiled rice, garnish and squeeze over some mayo.