Korean Fried Chicken

Taste fried chicken like you’ve never had it before! This delightful combination of herbs and seasonings breathes new life into a well-loved classic. Once your chicken is fried a light golden-brown, you have two options – a mouthwatering sweet and tangy sauce, or a lovely, aromatic herbal option. Pick your option, or better yet, try both. Either way, they’ll be coming back for more!

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr 35 min

COOKING TIME: 25 min

TOTAL TIME: 3 hr

5 SERVING

Ingredients:

1.8 kg Whole Chicken
1½ cup Buttermilk
6 cloves Garlic (4 for Seasoning, 2 for Stir-Fry)
1/3 cup Ginger, Minced
1/2 tsp. Thyme
1 tsp. Oregano
1/2 cup Water
1/2 tsp. Black Pepper
1 tbsp. Soy Sauce
1 tbsp. Rice Wine
2 tbsp. Gochujang
1 tbsp. Rice Vinegar
2 tbsp. Brown Sugar
1 tbsp. Honey
1 tbsp. Sesame

Directions:

Step 1

Using a cleaver, cut one whole chicken into pieces, then place pieces into a large bowl.

Step 2

Chop the garlic and dice the ginger, then mix with the chicken.

Step 3

Season with salt, black pepper, rice wine and buttermilk, and mix well. Cover and place in the refrigerator to marinate for 2~6 hours.

Step 4

Place a generous amount of flour into a shallow bowl. Submerge each piece of chicken, covering thoroughly with flour. Place the floured chicken on a separate plate.

Step 5

Heat oil in a large pot or a deep pan. Once the oil reaches 350°F / 175°C, add the chicken.

Step 6

Fry the chicken for about 8 minutes, turning it over to brown both sides.

Step 7

Remove the chicken with a spider strainer to drain the grease, then place the chicken on a baking sheet. Bake at 365°F / 180°C for 10 minutes.

Step 8

For option one, heat some oil in another pot. Add garlic and gochujang, and blend together.

Step 9

Stir in brown sugar, then add soy sauce, rice vinegar, water, salt, black pepper and honey. Blend ingredients, and cook until the mixture comes to a boil.

Step 10