Once I tried Korean fried chicken, I knew I had to create my own recipe. The supreme crunch of the coating combined with the sweet and spicy glaze is something you won't forget.
Chicken Marinade:
1. Mix buttermilk, grated ginger, garlic, sea salt, and white pepper in a bowl.
2. Add the chicken pieces and marinate in the refrigerator for at least 4 hours, preferably overnight.
Prepare the Batter:
1. Combine cornstarch, rice flour, baking powder, sea salt, and white pepper in a large mixing bowl.
2. Add cold soda water to the dry mixture and whisk until smooth. The batter should be quite thick to adhere well to the chicken.
Prepare the Gochujang Glaze:
1. Combine gochujang, soy sauce, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and sesame oil in a small saucepan.
2. Simmer on low heat until the mixture combines well and slightly thickens. Set aside.
Frying the Chicken:
1. Heat your oil in a deep fryer or pan to 350°F (175°C).
2. Remove chicken from the marinade and let excess drip off.
3. Dip each piece into the batter, ensuring it's fully coated.
4. Fry the chicken pieces in batches for 8-10 minutes or until golden brown and fully cooked. Place the fried chicken on a wire rack to remove any excess oil.
Assembly:
1. Gently reheat the gochujang glaze if needed.
2. Toss the fried chicken pieces in the glaze until they are well-coated.
3. Place the glazed chicken on a serving platter.
4. Sprinkle toasted sesame seeds and finely chopped green onion over the top.
More recipes
Sheet Pan Jerk Chicken Crunchwraps
Six Cheese Mac & Cheese
Dark Chocolate Molten Lava Cakes with Cookie Butter Center
Jollof Rice with Suya Chicken
Crème Brûlée Stuffed French Toast with Salted Strawberry Caramel
Crispy Lamb Birria Tacos
Thai Coconut Curry Soup
Grilled Marinated Salmon Bowl
Brown Butter Carrot Cupcakes with Cream Cheese Frosting
