Go Back
Print
Korean Fried Chicken-Sweeter With Sugar

Korean Fried Chicken

A delicious fried chicken recipe with an Asian flavor.

Course Dinner
Cuisine Asian
Keyword Asian-Inspired Dinners, Crispy Fried Chicken, Easy Chicken Recipes, Spicy Fried Chicken
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time: 6 hours
Total Time 6 hours 45 minutes
Servings 6
Author Sweeter With Sugar

Ingredients

  • 3 pounds chicken breast cut into bite-size pieces

Marinade:

  • 1 cup buttermilk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tbsp flour
  • 2 tsp yellow mustard

Chicken Dredge:

  • 1 1/2 cups flour

Korean Sauce:

  • 1 cup gochujang sauce
  • 1/3 cup sugar
  • 3 tsp sesame oil
  • 1 1/2-2 tsp red pepper flakes
  • 4 large garlic cloves minced
  • 1/3 cup olive oil

Other Ingredients:

  • oil for frying
  • cooked rice for serving
  • green onions and sesame seeds for serving

Instructions

  1. Cut the chicken into bite-size pieces and set aside.

  2. Mix the buttermilk, salt, pepper, garlic powder, onion powder, flour and yellow mustard together in a mixing bowl large enough to hold the marinade and the chicken pieces.

  3. Add the chicken to the buttermilk marinade mixture, cover and place in the refrigerator for 6-8 hours.

Korean Marinade Instructions:

  1. Add the gochujang sauce, sugar, sesame oil, red pepper flakes, minced garlic and olive oil to a sauce pan and bring to a boil. Stir as it boils. Remove from the heat when the sauce has thickened (3-4 minutes).

Frying Instructions:

  1. Heat the oil to 350° (I used a deep fryer which allows me to set the temperature)

  2. Place the 1 1/2 cups of flour into a shallow bowl or plate and dredge the chicken pieces in the flour.

  3. Place some of the coated chicken pieces into the hot oil and fry to a golden brown color, make sure you turn the pieces and make sure you cook the chicken pieces all the way through.

  4. When cooked through, remove from the oil and place onto a plate covered in paper towel to soak up excess oil.

  5. Continue dredging and frying the rest of the chicken. *You can place the cooked chicken pieces in a 200° degree oven, in an oven safe baking dish, to keep warm while frying the remaining chicken pieces.

  6. When all of the chicken is browned and cooked through, heat the sauce up a bit, if needed.

  7. Serve the chicken pieces on a bed of rice and drizzle the Korean sauce over the chicken. Just drizzle the Korean sauce over the chicken pieces after plated.

  8. Top with sliced green onions and sesame seeds. Enjoy!