When it comes to making takeout at home, this Korean Fried Chicken recipe is absolutely spectacular! Seriously, you’ll swoon at first bite.
This post is sponsored in partnership with Oléico Safflower Oil. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
This buttermilk brined chicken has a light and crispy coating that is smothered in Korean-inspired gochujang sauce. It’s so incredibly flavorful and embraces a bright finish at the end with fresh chives. You can certainly munch on these as is (which is what we did… poof, gone), or you can stuff them into bao buns, serve over rice, or even create a fusion-type Korean sandwich or burrito. Per the usual, I encourage you to get creative!
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INGREDIENTS FOR THIS RECIPE:
While it might look like a lot of ingredients, everything comes together pretty quickly, and I bet you already have most of these items in your panty. Go ahead and go look, I’ll be right here when you return. 😉
FOR THE SAUCE:
- Toasted Sesame Oil
- Garlic Cloves
- Ginger Paste
- Rice Vinegar
- Liquid Aminos
- Brown Sugar
- Honey
- Gochujang Paste
FRIED CHICKEN:
- Chicken Thighs
- Kosher Salt
- Black Pepper
- Egg
- Buttermilk
- Flour
- Potato Starch
- Baking Soda
- Oléico Safflower Oil
SUGGESTED GARNISH:
- Chopped Chives
- White Sesame Seeds
There are two key ingredients here that make this fried chicken better than the rest. Potato starch mixed into the old-school all-purpose flour dredge is a game-changer. It creates a fluffier, super crispy texture that you typically only find in restaurants.
Second is the Oléico Safflower Oil, which is low in saturated fat and made with all natural, non-gmo first expeller pressed oil. It’s neutral tasting and really allows the flavors of the final dish to shine. I grabbed my bottle at our neighborhood Publix.
WHAT IS GOCHUJANG?
This slightly smokey, somewhat sweet fermented red chili sauce is a go-to spicy condiment in our refrigerator. It marries well with other ingredients, and I use it in so many forms. From whisking together this Gochujang Chili Mayo for Kimchi Burger Sliders, to these super easy Ground Beef Bulgogi Bowls with Pickled Veggies… there’s oodles of combinations you can try! I’m thinking ramen, slathered inside a grilled cheese sandwich, or one of my favorites: These Mind-Blowing Gochujang Chicken Thighs.
OTHER RECIPES YOU MIGHT ENJOY:
Crispy Chicken Korean “Bird Dogs”
Satay Peanut Butter Chicken Skewers
Bite-Sized Korean Beef Cream Cheese Wontons
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- 2 tsp. Toasted Sesame Oil
- 2 Garlic Cloves, minced
- 1 tsp. Ginger Paste
- 2 tbsp. Rice Vinegar
- 3 tbsp. Liquid Aminos
- 2 tbsp. Brown Sugar
- 2 tbsp. Honey
- 3 tbsp. Gochujang Paste
- 1.5 lb. Chicken Thighs, sliced into small chunks
- 1 tsp. Kosher Salt
- 1 tsp. Black Pepper
- 1 Egg
- ½ cup Buttermilk
- ½ cup All Purpose Flour
- ¼ cup Potato Starch
- ¼ tsp. Baking Soda
- Oléico Safflower Oil, for frying
- 1 tbsp. Chopped Chives
- ½ tbsp. White Sesame Seeds
- Whisk together all of the ingredients for the sauce and set aside.
- Cut chicken into smaller chunks and set in a bowl with salt, pepper, egg, and buttermilk. Allow to marinate for at least 1 hour.
- Mix together the flour, potato starch, and baking soda in a large bowl. Remove chicken pieces from the buttermilk, making sure to shake off any excess liquid, and coat in the mixed flour dredge.
- Add oil to a large stockpot and heat to 350F. Cook the chicken bites, working in batches, for 5 minutes or until golden brown. Remove with a slotted spoon and set on a baking sheet lined with a cooling rack or paper towels while you fry the remaining batches.
- Heat up the gochujang sauce until thickened while the chicken bites fry.
- Add all the chicken bites to a large bowl or serving platter, pour over the gochujang sauce and mix to combine. Serve immediately with chives and sesame seeds.
NOTES ON THIS RECIPE:
- I prefer to use ginger paste in a tube for my sauces, as it cuts down time on chopping and mixes really well with the rest of the ingredients. However, if you have fresh ginger on hand that works too. Just make sure to mince it as finely as possible.
- The sauce can be made up to a day in advance if you prefer to soak the chicken in buttermilk overnight. Just store both in the refrigerator until you’re ready to cook. When making ahead of time, I like to set both out on the counter for at least 30 minutes to take off the chill.
- Any leftovers should be stored in an airtight container, refrigerated, and consumed within a day or two. I reheat ours in the air fryer (or you can use the oven) to keep them extra crispy. 400F for 10 minutes will heat them up nicely. I do not recommend the microwave, as they will become soggy.
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