Korean Fried Chicken

Korean Fried Chicken:

The best Korean fried chicken is crispy coated buttermilk fried chicken covered in a hot gochujang sauce with a Korean influence. Simply combine all the ingredients in a pan and heat them until they begin to bubble.  We enjoy eating this with rice, noodles, or, in my opinion, my favorite way stuffed into bao buns.

When I put a plate of food in front of people, and the conversation ends as soon as the first bite is taken, that is one thing that I absolutely love as a recipe creator. 

Ingredients:

 Chicken marinade:

▢4 chicken breasts

▢1 cup (240ml) buttermilk

▢½ tsp salt

▢¼ tsp white pepper

▢¼ tsp garlic salt

Crispy Coating:

▢1 ½ cups (180g) plain (all-purpose) flour

▢one tsp salt

▢1 tsp ground black pepper

▢½ tsp garlic salt

▢½ tsp celery salt

Korean Mussel Soup Recipe

▢1 tsp dried thyme

▢one tsp paprika

▢1 tsp baking powder

 

▢1 tsp chili flakes

▢vegetable oil for deep frying

Sauce:

▢2 tbsp gochujang paste

▢two tbsp honey

▢4 tbsp brown sugar

▢4 tbsp soy sauce

▢2 cloves garlic

▢2 tsp minced ginger

▢1 tbsp vegetable oil

▢1 tbsp sesame oil

▢3 spring onions

▢1 tsp sesame seeds

▢½ tsp chili flakes

Instructions:

• Fill a bowl with the chicken. Salt, pepper, and garlic salt are added along with the buttermilk. Combine well, cover, and refrigerate for at least one hour to let the flavors meld.
• Turn the oven’s temperature down. To test whether a large pan of vegetable oil is hot enough, drop a little cube of bread into it; if it instantly rises to the top and begins to bubble quickly, the oil is ready. At least 1 liter of oil is required.
  

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• The materials for the crispy coating should be combined in a small bowl.
• Bring the chicken out of the refrigerator. Take a chunk out of the buttermilk and let the extra drip off. Be sure to completely cover the chicken as you dredge it in the crispy coating mixture. Repeat the process, placing the chicken on a tray after each coat.
• Add 6 chicken tenders to the oil once it  heated enough.  Just make sure the chicken  packed too tightly.
• Cook for 5 minutes, or until golden brown and well heated through. When a piece of chicken  cut open, the middle  no longer  pink, indicating that the chicken is cooked.
• While you cook the remaining chicken, place on a tray in the oven to keep warm. See my “Top Tips for Success” section in the post if you want to know how to keep the chicken extra crispy while it bakes.
• Create the sauce in the meantime. Stir together the gochujang, honey, sugar, soy sauce, ginger, garlic, vegetable oil, and sesame oil in a saucepan.
• Bring to a boil before simmering for 5 minutes to thicken.
• Before serving, sprinkle the spring onions, red pepper flakes, and sesame seeds on top of the fried chicken and delicately toss everything together.

Source: kitchensanctuary