Saucepan@saucepan · Shared this recipeFollowAsian · dinnerKorean Fried ChickenCrispy buttermilk-fried chicken strips tossed in a sweet-spicy gochujang sauce with sesame and spring onions.total1 hr 50 minprep20 mincook30 minservings4Original recipe on kitchensanctuary.comKeep this recipeAdd a copy of Korean Fried Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 chicken breasts sliced into long thick strips), (approx 700g or 1.5lb240 ml buttermilk, 1 cup0.5 tsp salt0.25 tsp white pepper0.25 tsp garlic salt180 g plain flour, 1 1/2 cups, all-purpose1 tsp salt1 tsp ground black pepper0.5 tsp garlic salt0.5 tsp celery salt1 tsp dried thyme1 tsp paprika1 tsp baking powder1 tsp chilli flakesoil for deep frying I use avocado oil, (at least 1 litre/four cups, but other neutral oils such as sunflower or canola work too.)2 tbsp gochujang paste2 tbsp honey4 tbsp brown sugar4 tbsp soy sauce2 clove garlic, peeled and minced2 tsp minced ginger1 tbsp oil, I use avocado oil, but other neutral oils such as sunflower or canola work too.1 tbsp sesame oil3 spring onions, sliced into thin strips1 tsp sesame seeds0.5 tsp chilli flakes ), (red pepper flakesStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the chicken in a bowl. Add the buttermilk, salt, white pepper, and garlic salt. Mix together, cover, and refrigerate for at least 1 hour or up to overnight.2Step 2: Preheat the oven to a low heat to keep the cooked chicken warm. Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot; test by dropping a small cube of bread in the oil—if it rises immediately and bubbles rapidly, it's ready. You'll need at least 1 litre (4 cups) of oil.3Step 3: Mix together the crispy coating ingredients (flour, salt, pepper, garlic salt, celery salt, thyme, paprika, baking powder, chilli flakes) in a small bowl.4Step 4: Take the chicken out of the fridge. Lift a piece from the buttermilk, allow excess to drip off, then dredge fully in the coating. Place on a tray and repeat until all chicken is coated.5Step 5: Once the oil is hot, add 5 or 6 chicken tenders at a time, depending on pan size, ensuring not to overcrowd.6Step 6: Cook for 3–5 minutes until golden brown and cooked through; check by cutting into a piece—no pink in the middle means it's done.7Step 7: Place cooked chicken on a tray in the oven to keep warm while frying the rest.8Step 8: Meanwhile, make the sauce: combine gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.9Step 9: Bring the sauce to a boil, then simmer for 5 minutes until thickened.10Step 10: Pour the sauce over the crispy chicken, toss carefully to coat, then top with spring onions, chilli flakes, and sesame seeds before serving.getsaucepan.com/r/f27bb38d-75fd-43c7-8e90-59b96301f3fb · Original: https://www.kitchensanctuary.com/korean-fried-chicken/
