Name: Korean Fried Chicken
Ingredients: Chicken and Marinade :; 4 chicken breasts - sliced into long thick strips; 240 ml buttermilk; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp garlic salt; Crispy Coating :; 180 g plain flour; 1 tsp salt; 1 tsp ground black pepper; 1/2 tsp garlic salt; 1/2 tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chili flakes; 1 litre vegetable oil for deep frying; Sauce :; 2 tbsp gochujang paste; 2 tbsp honey; 4 tbsp brown sugar; 4 tbsp soy sauce; 2 cloves garlic, peeled and minced; 2 tsp minced ginger; 1 tbsp vegetable oil; 1 tbsp sesame oil; 1 spring onion, finely sliced; 1 tsp sesame seeds; 1/2 tsp chili flakes

Korean Fried Chicken.

You can have Korean Fried Chicken using 29 ingredients and 8 steps. Here is how you cook it.

Ingredients of Korean Fried Chicken

It's of Chicken and Marinade :.
Prepare 4 of chicken breasts - sliced into long thick strips.
You need 240 ml of buttermilk.
Prepare 1/2 tsp of salt.
It's 1/4 tsp of white pepper.
Prepare 1/4 tsp of garlic salt.
Prepare of Crispy Coating :.
You need 180 g of plain flour.
Prepare 1 tsp of salt.
It's 1 tsp of ground black pepper.
It's 1/2 tsp of garlic salt.
You need 1/2 tsp of celery salt.
You need 1 tsp of dried thyme.
It's 1 tsp of paprika.
It's 1 tsp of baking powder.
You need 1 tsp of chili flakes.
It's 1 litre of vegetable oil for deep frying.
It's of Sauce :.
It's 2 tbsp of gochujang paste.
Prepare 2 tbsp of honey.
You need 4 tbsp of brown sugar.
You need 4 tbsp of soy sauce.
Prepare 2 cloves of garlic, peeled and minced.
You need 2 tsp of minced ginger.
Prepare 1 tbsp of vegetable oil.
It's 1 tbsp of sesame oil.
Prepare 1 of spring onion, finely sliced.
It's 1 tsp of sesame seeds.
Prepare 1/2 tsp of chili flakes.

Korean Fried Chicken instructions

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour up to over night..
Preheat the oven to a low heat (to keep cooked chicken warm). Heat the vegetable oil in a pot on low heat..
Mix together the crispy coating ingredients in a bowl..
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring its fully covered. Place on a tray and repeat until all of the chicken is coated..
Once the oil hot enough, add in 5-6 of the chicken. You can add more or less depending on the size of your pot, just be sure not to overcrowd the chicken..
Cook until golden brown and cooked in the middle. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken..
Meanwhile make the sauce. Place all the sauce ingredients in a saucepan and stir together. Bring to boil, then simmer for 5 minutes until thickened..
Pour over the crispy chicken and carefully toss together, then top with spring onions, chili flakes and sesame seeds before serving..