Description
Crispy Korean Fried Chicken features ultra juicy, super crispy chicken tenderloins coated in a light, crunchy batter and tossed in a sticky, sweet, and spicy Korean glaze made with gochujang sauce. This flavorful dish is perfect for family meals or party bites, combining deep-fried crispiness with a savory, spicy sauce that delights the palate.
Ingredients
For chicken marinade
- 1½ lb. chicken tenderloins, cut horizontally into half
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon ground pepper
For chicken coating
- 1 cup all-purpose flour
- ⅓ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- Oil, to deep fry
For the sauce
- 3 tablespoons soy sauce
- 3 tablespoons gochujang sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon red chili flakes
- 1 teaspoon sesame seeds, to garnish
- 2 tablespoons chopped green onions, to garnish
Instructions
- Marinate the chicken: In a bowl, combine the chicken tenderloins with buttermilk, salt, and ground pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate to marinate for at least one hour. This step tenderizes the chicken and infuses flavor.
- Prepare the coating: In a shallow dish, mix together the all-purpose flour, corn starch, baking powder, paprika, garlic powder, salt, and ground pepper. This dry mixture will create a crispy and flavorful crust on the chicken.
- Coat and deep fry the chicken: Remove the marinated chicken from the buttermilk. Dredge each piece thoroughly in the flour mixture, ensuring an even coating. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in batches to avoid overcrowding, cooking each piece until golden brown and crispy, approximately 4-5 minutes. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a large skillet over medium heat, combine soy sauce, gochujang sauce, brown sugar, honey, sesame oil, minced garlic, minced ginger, and red chili flakes. Stir well and let the sauce simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Toss the chicken in the sauce: Add the crispy fried chicken pieces to the skillet with the simmering sauce. Toss gently but thoroughly to coat each piece evenly with the sticky, spicy glaze.
- Garnish and serve: Transfer the coated chicken to a serving dish. Sprinkle with sesame seeds and chopped green onions for added texture and flavor. Serve immediately while hot and crispy for the best experience.
Notes
- For extra crispiness, double fry the chicken by frying once until just cooked, resting briefly, and frying a second time until golden brown.
- Adjust the amount of red chili flakes or gochujang sauce to control the spiciness according to your preference.
- Using fresh ginger and garlic enhances the flavor profile of the sauce significantly.
- Serve with steamed rice and pickled vegetables for a traditional Korean meal experience.
- Ensure oil temperature stays consistent to avoid greasy or soggy chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Korean
