Sure, the crispy, buttermilk-fried chicken is delicious. But, the sauce! The sauce is the real MVP of this Korean-inspired dish. Korean Crispy Chicken is the perfect go-to meal when you’re craving a flavorful, easy, and international dish. Alternatively, you will wow any guest if you whip this up for your next dinner party. But—back to the gochujang sauce. This Korean-inspired sauce is smoky-sweet with the perfect amount of spice. Pair this irresistible Korean Crispy Chicken with noodles or rice for the perfect meal!
Ingredients
For the chicken and marinade:
- 4 chicken breasts, sliced into long thick strips
- 1 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic salt
For the coating:
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon chili flakes
- 4 cups vegetable oil, plus more as needed, for deep frying
For the sauce:
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 cloves garlic, peeled and minced
- 2 teaspoons minced ginger
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 spring onions, sliced into thin strips
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes or red pepper flakes
Directions
Step 1 –In a large bowl, add the chicken, the buttermilk, 1/4 teaspoon of the salt, the white pepper, and 1/4 teaspoon of the garlic salt and mix.
Step 2 –Cover the chicken mixture and marinate in the fridge for at least 1 hour and up to overnight.
Step 3 –Preheat the oven to the lowest temperature.
Step 4 –In a shallow bowl, combine the flour, the remaining salt, the ground black pepper, the remaining garlic salt, the celery salt, the thyme, the paprika, the baking powder, and 1 teaspoon of the chili flakes.
Step 5 –Lift the chicken pieces from the marinade, allowing the excess to drip off, and dredge them in the coating mixture, ensuring they are fully covered. Place the chicken on a plate or tray.
Step 6 –In a large pan over medium heat, warm 4 cups of the vegetable oil until hot. To test that it’s hot enough, drop a small cube of bread in and if it rises immediately to the top and starts to bubble rapidly, it’s ready.
Step 7 –In the hot oil, carefully add the chicken in batches and cook until it is golden brown and the internal temperature reads 165 degrees F.
Step 8 –Place the cooked chicken on a tray in the oven to stay warm while you finish up the remaining chicken.
Step 9 –While the chicken is cooking, in a saucepan, stir the gochujang, the honey, the sugar, the soy sauce, the garlic, the ginger, the remaining vegetable oil, and the sesame oil together.
Step 10 –Bring the sauce to a boil and simmer until thickened, about 5 minutes.
Step 11 –Carefully transfer the chicken from the oven to a large bowl and toss with the sauce.
Step 12 –Top the chicken with the spring onions, the remaining chili flakes, and the sesame seeds.
Step 13 –Serve.
