Korean Fried Chicken with Gochujang-Honey Glaze Recipe

Introduction

This Korean Chicken recipe features tender chicken strips marinated in buttermilk, coated in a flavorful seasoned flour, and fried to crispy perfection. Tossed in a sweet and spicy gochujang sauce, it’s a delicious dish that brings bold flavors to your table in under two hours.

Ingredients

• 4 chicken breasts, sliced into long thick strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt
• 180 g (1 ½ 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
• Vegetable oil for deep frying (at least 1 litre / 4 cups)
• 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 vegetable oil
• 1 tbsp sesame oil
• 3 spring onions, sliced into thin strips
• 1 tsp sesame seeds
• ½ tsp chilli flakes (red pepper flakes)

Instructions

1. Step 1: Slice the chicken breasts into thick strips and place them in a large bowl.
2. Step 2: Add buttermilk, ½ teaspoon salt, white pepper, and ¼ teaspoon garlic salt to the chicken. Mix well and marinate for 1 hour in the refrigerator.
3. Step 3: In a separate bowl, combine the flour, 1 teaspoon salt, black pepper, ½ teaspoon garlic salt, celery salt, dried thyme, paprika, baking powder, and 1 teaspoon chilli flakes. Stir to mix evenly.
4. Step 4: Heat vegetable oil in a deep pan to 350°F (175°C). The oil should be deep enough for frying.
5. Step 5: Remove the chicken strips from the marinade, allowing excess buttermilk to drip off. Coat each strip thoroughly in the seasoned flour mixture.
6. Step 6: Fry the coated chicken strips in batches, being careful not to overcrowd the pan. Cook each batch for 6–8 minutes until the chicken is golden brown and crispy. Drain on paper towels.
7. Step 7: While frying the chicken, prepare the sauce. In a small pan, combine gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Simmer over medium heat until the sauce thickens and becomes sticky, about 5–7 minutes.
8. Step 8: Toss the hot crispy chicken strips in the warm sauce until well coated. Garnish with sliced spring onions, sesame seeds, and additional chilli flakes if desired. Serve immediately.

Tips & Variations

• For extra crunch, double-dip the chicken strips by dipping them back into the buttermilk and flour mixture before frying.
• If you prefer less heat, reduce the amount of chilli flakes in the flour and garnish or omit altogether.
• Use boneless thigh meat instead of breast for juicier chicken.
• Serve with steamed rice or a crisp cabbage slaw to balance the spice and sweetness.

Storage

Store leftover Korean chicken in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to help maintain crispiness; microwaving may cause sogginess. Sauce can be stored separately in the fridge for up to 3 days and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk for marinating?

Regular milk can be used, but buttermilk helps tenderize the chicken better and adds a subtle tangy flavor that enriches the overall taste. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

What is gochujang paste?

Gochujang is a Korean fermented red chili paste that combines spicy, sweet, and savory flavors. It is a staple ingredient in Korean cuisine and adds a unique depth to sauces and marinades. It can be found in most Asian grocery stores or online.

Korean Fried Chicken with Gochujang-Honey Glaze Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

A crispy and flavorful Korean-style fried chicken recipe featuring tender chicken strips marinated in buttermilk and a blend of spices, then deep-fried to golden perfection and tossed in a sweet and spicy gochujang-based sauce. This dish is garnished with spring onions, sesame seeds, and chili flakes for an authentic Korean flavor that’s perfect for a satisfying meal.

• Author: Dylan
• Prep Time: 1 hour 10 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 chicken breasts sliced into long thick strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Coating

• 180 g (1 ½ 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

Frying

• Vegetable oil for deep frying (at least 1 litre / 4 cups)

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 vegetable oil
• 1 tbsp sesame oil

Garnish

• 3 spring onions sliced into thin strips
• 1 tsp sesame seeds
• ½ tsp chilli flakes (red pepper flakes)

Instructions

1. Prepare the Chicken: Slice the chicken breasts into thick strips and place them in a large bowl to begin the marination process.
2. Marinate: Add buttermilk, salt, white pepper, and garlic salt to the chicken strips. Mix well to ensure all pieces are coated. Cover and refrigerate, letting the chicken marinate for 1 hour for maximum tenderness and flavor.
3. Mix Dry Coating: In a separate bowl, combine the plain flour, salt, ground black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes. Stir thoroughly to blend all dry ingredients evenly.
4. Heat Oil: Pour vegetable oil into a deep pan or deep fryer and heat it to 350°F (175°C), the ideal temperature for frying chicken to achieve a crispy coating without absorbing excess oil.
5. Coat Chicken: Remove chicken strips from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture until fully coated and set aside.
6. Deep Fry: Carefully add the coated chicken strips into the hot oil in batches. Fry each batch for 6–8 minutes or until the chicken is golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
7. Prepare Sauce: In a small pan, combine gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil. Simmer over medium heat, stirring constantly until the sauce thickens and becomes sticky, enhancing the flavor.
8. Toss Chicken in Sauce: Place the crispy fried chicken in a large bowl and pour the warm sauce over it. Toss well to ensure each piece is evenly coated with the delicious sauce.
9. Garnish and Serve: Sprinkle sliced spring onions, sesame seeds, and chilli flakes over the sauced chicken for an aromatic and colorful finish. Serve immediately for best texture and flavor.

Notes

• Marinating the chicken in buttermilk tenderizes it and adds moisture for juicier fried chicken.
• Use a thermometer to maintain consistent oil temperature to avoid greasy or undercooked chicken.
• The sauce can be adjusted for sweetness or heat according to your taste by altering honey or chilli flakes.
• Make sure to fry in batches to prevent overcrowding the pan, which can lower oil temperature.
• For extra crunch, double dredge the chicken by dipping back into the marinade lightly and then flour again before frying.

Keywords: Korean Chicken, Fried Chicken, Gochujang Chicken, Spicy Korean Chicken, Crispy Chicken Recipe