Korean Fried Chicken

by Barry Lewis


8 chicken breast fillets strips
200ml buttermilk
Pinch salt and pepper
1tsp garlic powder

Crispy Coating:
200g plain flour
1tsp salt and pepper
1tsp garlic powder
1tsp celery salt
1tsp thyme
1tsp smoked paprika
1tsp baking powder
1tsp chilli flakes plus extra to serve
Plus vegetable oil for frying

2tbsp gochujang paste
1 thumb size piece ginger, grated
2tbsp honey
4tbsp light brown sugar
5tbsp low salt soy sauce
2tsp garlic cloves, chopped
1tbsp vegetable oil

To serve:
Sesame seeds
Chopped spring onion

One of the best chicken recipes I have ever eaten or tasted. Yep. That’s how i’m going to describe this homemade korean fried chicken recipe. The perfect blend of crispy spicy crunch, sweetness, tang and heat. Super addictive, super fun to make & make it your own. Unbelievably good! Give it a try & let me know how you get on 🙂

How to make Korean Fried Chicken

Alright, first thing I want to say about this recipe is to cook the chicken last for super crunch and freshness! Only fry it at the last minute for that perfect combination of flavour, warmth and crunch!

Start off by marinading the chicken, stick the chicken in the bowl with the seasonings and buttermilk, stir well to combine and coat. Cover with cling film and leave in the fridge for a minimum of an hour, ideally longer or even overnight if you can. The acidity in the buttermilk helps to relax the chicken keeping it super tender.

When you wish to fry the chicken mix all of the coating ingredients together in a bowl (except the oil) mix well until a consistent colour is achieved, then take the chicken pieces, shake off any excess buttermilk, and drop into the coating, lifting more coating on top, until fully covered. Repeat until all chicken is coated.

Fry in oil in small batches at 345F until golden brown using the vegetable oil. Resting on kitchen towel.

To make the sauce heat all the ingredients in a saucepan stirring constantly and simmering for 5 minutes, pour over your chicken, and top with the spring onion, sesame seeds and extra chilli flakes if you wish – incredible!