Crispy Korean Fried Chicken with Gochujang Sauce
Crispy Korean Fried Chicken with Gochujang Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil, for deep frying
For the Gochujang Sauce
- 1/4 cup gochujang
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon fresh ginger, grated
For Garnish
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the cubed chicken thighs, buttermilk, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dry coating. In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
⏱️ 5 min
- 3
Remove the chicken from the refrigerator. Working in batches, transfer the marinated chicken pieces to the flour mixture. Toss vigorously until each piece is thoroughly coated, ensuring no wet spots remain. Shake off any excess flour.
⏱️ 10 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4-6 minutes, or until golden brown and cooked through, with an internal temperature of 165°F. Use a slotted spoon to remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
While the chicken is frying, prepare the gochujang sauce. In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well combined.
⏱️ 5 min
- 7
Place the saucepan over medium heat and bring the sauce to a gentle simmer, stirring occasionally, until it slightly thickens and becomes glossy, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 8
Once all the chicken is fried, add the hot fried chicken pieces directly into the saucepan with the warm gochujang sauce. Toss vigorously with a spoon or tongs until all the chicken is evenly coated with the sticky sauce.
⏱️ 5 min
- 9
Transfer the sauced Korean fried chicken to a serving bowl. Garnish generously with white sesame seeds and freshly sliced green onions before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Korean Fried Chicken with Gochujang Sauce
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil, for deep frying
For the Gochujang Sauce
- 1/4 cup gochujang
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon fresh ginger, grated
For Garnish
- 1 tablespoon white sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large mixing bowl, combine the cubed chicken thighs, buttermilk, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well to ensure all chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the dry coating. In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
⏱️ 5 min - 3
Remove the chicken from the refrigerator. Working in batches, transfer the marinated chicken pieces to the flour mixture. Toss vigorously until each piece is thoroughly coated, ensuring no wet spots remain. Shake off any excess flour.
⏱️ 10 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4-6 minutes, or until golden brown and cooked through, with an internal temperature of 165°F. Use a slotted spoon to remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
While the chicken is frying, prepare the gochujang sauce. In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well combined.
⏱️ 5 min - 7
Place the saucepan over medium heat and bring the sauce to a gentle simmer, stirring occasionally, until it slightly thickens and becomes glossy, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 8
Once all the chicken is fried, add the hot fried chicken pieces directly into the saucepan with the warm gochujang sauce. Toss vigorously with a spoon or tongs until all the chicken is evenly coated with the sticky sauce.
⏱️ 5 min - 9
Transfer the sauced Korean fried chicken to a serving bowl. Garnish generously with white sesame seeds and freshly sliced green onions before serving immediately.
⏱️ 5 min