Buldak Korean Fried Chicken
Buldak Korean Fried Chicken
Ingredients
For the Buttermilk Marinade
- 3 cups buttermilk, or milk, as needed to cover chicken
- 1 tablespoon paprika, or chili powder
- 1 tablespoon garlic powder, or onion powder
- 1 tablespoon granulated sugar, or salt
- 1/2 teaspoon MSG
- 1/2 teaspoon black pepper, freshly ground
- 2 pounds chicken pieces, a mix of thighs and drumsticks
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Dredge
- 2 cups all-purpose flour, as needed to coat chicken
- 1 tablespoon paprika, or chili powder
- 1 tablespoon garlic powder, or onion powder
- 1 tablespoon salt, or granulated sugar
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 1/2 teaspoon salt, for seasoning after frying
For the Buldak Sauce
- 1/2 cup Buldak sauce, from a pink squeeze bottle
- 1/4 cup honey
- 1 tablespoon soy sauce, or dark sesame oil
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1/2 teaspoon garlic powder, or onion powder
For Garnish
- 1 teaspoon white sesame seeds
- 2 tablespoons green onion, chopped, or cilantro
Instructions
- 1
In a large metal bowl, pour in the buttermilk (or milk). Add the paprika (or chili powder), garlic powder (or onion powder), granulated sugar (or salt), and MSG. Grind in the fresh black pepper. Stir the mixture well until all ingredients are combined.
⏱️ 5 min
- 2
Add the chicken pieces (thighs and drumsticks) to the marinade. Add the fresh rosemary and thyme sprigs. Ensure the chicken is completely coated by the marinade. Cover the bowl and refrigerate to marinate, ideally overnight (at least 8 hours).
⏱️ 5 min
- 3
In a separate large bowl, add the all-purpose flour. Add the paprika (or chili powder), garlic powder (or onion powder), and salt (or sugar) to the flour. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 4
Remove the chicken pieces from the buttermilk marinade, allowing any excess liquid to drip off. Fully coat each chicken piece in the seasoned flour mixture, pressing firmly to ensure the flour adheres well. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat cooking oil in a large pot or Dutch oven to 325°F. Carefully place the dredged chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for approximately 8-10 minutes, or until cooked through and lightly golden brown. Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to rest.
⏱️ 15 min•🌡️ 325
- 6
Increase the oil temperature to 375°F. Carefully return the chicken to the hotter oil. Fry the chicken again for another 3-5 minutes, or until the outside is really crispy and deeply golden brown. Remove the chicken from the oil and immediately sprinkle with salt.
⏱️ 10 min•🌡️ 375
- 7
While the chicken is frying, pour the Buldak sauce into a small saucepan. Add the honey, soy sauce (or dark sesame oil), black sesame seeds, white sesame seeds, and garlic powder (or onion powder). Whisk the sauce ingredients together and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min
- 8
Once the fried chicken is ready, place it in a large bowl. Pour the prepared Buldak sauce over the chicken and toss gently to coat each piece evenly, or use a brush to apply the sauce generously to each piece.
⏱️ 5 min
- 9
Sprinkle the sauced chicken with additional white sesame seeds and chopped green herbs (such as green onion or cilantro) for garnish. Serve immediately and enjoy the extremely spicy flavor!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buldak Korean Fried Chicken
For the Buttermilk Marinade
- 3 cups buttermilk, or milk, as needed to cover chicken
- 1 tablespoon paprika, or chili powder
- 1 tablespoon garlic powder, or onion powder
- 1 tablespoon granulated sugar, or salt
- 1/2 teaspoon MSG
- 1/2 teaspoon black pepper, freshly ground
- 2 pounds chicken pieces, a mix of thighs and drumsticks
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Dredge
- 2 cups all-purpose flour, as needed to coat chicken
- 1 tablespoon paprika, or chili powder
- 1 tablespoon garlic powder, or onion powder
- 1 tablespoon salt, or granulated sugar
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 1/2 teaspoon salt, for seasoning after frying
For the Buldak Sauce
- 1/2 cup Buldak sauce, from a pink squeeze bottle
- 1/4 cup honey
- 1 tablespoon soy sauce, or dark sesame oil
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1/2 teaspoon garlic powder, or onion powder
For Garnish
- 1 teaspoon white sesame seeds
- 2 tablespoons green onion, chopped, or cilantro
Instructions
- 1
In a large metal bowl, pour in the buttermilk (or milk). Add the paprika (or chili powder), garlic powder (or onion powder), granulated sugar (or salt), and MSG. Grind in the fresh black pepper. Stir the mixture well until all ingredients are combined.
⏱️ 5 min - 2
Add the chicken pieces (thighs and drumsticks) to the marinade. Add the fresh rosemary and thyme sprigs. Ensure the chicken is completely coated by the marinade. Cover the bowl and refrigerate to marinate, ideally overnight (at least 8 hours).
⏱️ 5 min - 3
In a separate large bowl, add the all-purpose flour. Add the paprika (or chili powder), garlic powder (or onion powder), and salt (or sugar) to the flour. Whisk the dry ingredients together thoroughly until well combined.
⏱️ 5 min - 4
Remove the chicken pieces from the buttermilk marinade, allowing any excess liquid to drip off. Fully coat each chicken piece in the seasoned flour mixture, pressing firmly to ensure the flour adheres well. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat cooking oil in a large pot or Dutch oven to 325°F. Carefully place the dredged chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for approximately 8-10 minutes, or until cooked through and lightly golden brown. Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to rest.
⏱️ 15 min•🌡️ 325 - 6
Increase the oil temperature to 375°F. Carefully return the chicken to the hotter oil. Fry the chicken again for another 3-5 minutes, or until the outside is really crispy and deeply golden brown. Remove the chicken from the oil and immediately sprinkle with salt.
⏱️ 10 min•🌡️ 375 - 7
While the chicken is frying, pour the Buldak sauce into a small saucepan. Add the honey, soy sauce (or dark sesame oil), black sesame seeds, white sesame seeds, and garlic powder (or onion powder). Whisk the sauce ingredients together and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min - 8
Once the fried chicken is ready, place it in a large bowl. Pour the prepared Buldak sauce over the chicken and toss gently to coat each piece evenly, or use a brush to apply the sauce generously to each piece.
⏱️ 5 min - 9
Sprinkle the sauced chicken with additional white sesame seeds and chopped green herbs (such as green onion or cilantro) for garnish. Serve immediately and enjoy the extremely spicy flavor!
⏱️ 5 min