Name: Korean Fried Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Ingredients: 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 oil I use avocado oil, but other neutral oils such as sunflower or canola work too.; 1 tbsp sesame oil; 3 spring onions sliced into thin strips; 1 tsp sesame seeds; ½ tsp chilli flakes (red pepper flakes); 180 g (1 1/2 cups) plain (all-purpose) flour; 1 tsp salt; 1 tsp ground black pepper; ½ tsp garlic salt; ½ tsp celery salt; 1 tsp dried thyme; 1 tsp paprika; 1 tsp baking powder; 1 tsp chilli flakes; oil for deep frying (at least 1 litre/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.; 4 chicken breasts (approx 700g or 1.5lb) sliced into long thick strips; 240 ml (1 cup) buttermilk; ½ tsp salt; ¼ tsp white pepper; ¼ tsp garlic salt

Crispy, juicy, spicy, and a little bit sticky — this Korean Fried Chicken really delivers on every level. The buttermilk-coated chicken fries up perfectly golden and crunchy, then gets tossed in a rich gochujang sauce that’s sweet, spicy, and incredibly addictive. The best part? The sauce comes together in minutes — just throw everything into a pan and let it bubble.

This dish is delicious with rice or noodles, but my personal favorite way to enjoy it is stuffed into soft, pillowy bao buns. The contrast between the crispy chicken and the fluffy bao is unbelievably satisfying, making every bite feel like pure comfort.

Korean Fried Chicken

Prep Time 20 minutes

Cook Time 30 minutes

Marinading Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Chicken and marinade:

4 chicken breasts (approx 700g or 1.5lb) sliced into long thick strips
240 ml (1 cup) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic salt

Crispy Coating:

180 g (1 1/2 cups) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
oil for deep frying (at least 1 litre/four cups) I use avocado oil, but other neutral oils such as sunflower or canola work too.

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 oil I use avocado oil, but other neutral oils such as sunflower or canola work too.
1 tbsp sesame oil
3 spring onions sliced into thin strips
1 tsp sesame seeds
½ tsp chilli flakes (red pepper flakes)

Instructions

Step-By-Step Instructions

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Notes

Can I scale up or scale down the recipe?

Yes you can halve or double the recipe using the same ingredient ratios.If doubling the recipe, please note it will take longer to fry the chicken as you’ll have more batches to fry.

How do you reheat Korean fried chicken?

I prefer this Korean fried chicken served right away, as that’s when the chicken will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.

If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.

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