Spicy gochujang Korean fried chicken is a must try. Made with gochujang and buttermilk this savory bird has a sweet and spicy, but not too spicy, kick. This Korean fried chicken will be a fam favorite, enjoy.
Spicy Gochujang Korean Fried Chicken
Ingredients
- Chicken and Marinade:
- 3-4 boneless skinless chicken breasts sliced into long thick strips
- 1 cup buttermilk
- 1 tsp Salt
- 1 tsp white pepper
- 1 tsp garlic powder
- Crispy breading:
- 1 1/2 cup all purpose flour
- 1 tsp Salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp crushed red pepper
- 1 tsp baking powder
- For Spicy Gochujang:
- 2 Tbsp Gochujang paste
- 2 Tbsp honey
- 4 Tbsp brown sugar
- 4 Tbsp soy sauce
- 2 garlic cloves minced
- 2 tsp minced ginger
- 1 Tbsp vegetable oil
- 1 Tbsp Sesame oil
- For garnish:
- 1 tsp sesame seeds
- 1/2 tsp red pepper flakes
- 3 spring onions sliced lengthwise
- Also about 3 cups vegetable oil for frying
Directions
- Place chicken in a bowl.
- Add buttermilk and season with salt, pepper and garlic powder. Let marinate at least an hour or up to overnight.
- Preheat oven to low heat to keep chicken warm and crispy.
- Heat large pan or deep fryer until hot.
- Mix crispy ingredients together in a bowl.
- Remove chicken from the refrigerator.
- Lift a piece from the buttermilk and let excess drip off then dredge chicken in flour mixture.
- Lay chicken on paper towel lined plate.
- One oil is hot cook chicken in batches for 3-5 minutes until golden brown and done.
- Place on paper towel lined baking sheet with rack and place in oven whilst preparing the sauce.
- In a small saucepan add Gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil. Mix well.
- Bring to a boil then let simmer for 5 minutes until sauce thickens.
- Pour sauce over chicken and gently toss. Top with spring onions sesame seeds and chili flakes if desired.
