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Test Kitchen Approved

Korean Crispy Chicken

Time: 1 hour 50 minutes

Yield: 4 servings

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About

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!

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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.

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