Crispy Korean Fried Chicken Recipe with Spicy Gochujang Sauce

Ingredients:

• 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• 1/2 tsp salt
• 2 tsp (equivalent to one packet or 7g) instant dried yeast
• 3 tbsp whole milk
• 210 ml (3/4 cup + 2tbsp) warm water
• 3 tbsp unsalted butter, very soft
• 1 tbsp olive oil

Chicken and marinade:

• 4 chicken breasts, sliced into bite-size chunks
• 240 ml (1 cup) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt

Crispy Coating:

• 3 cups plain (all-purpose) flour
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp garlic salt
• 1 tsp celery salt
• 2 tsp dried thyme
• 2 tsp paprika
• 2 tsp baking powder
• 2 tsp chilli flakes
• Vegetable oil for deep frying, at least 1 litre/four cups ( I like using avocado oil)

Korean Sauce:

• 4 tbsp gochujang paste
• 4 tbsp honey
• 8 tbsp brown sugar
• 8 tbsp soy sauce

For Toppings I added:

• Sliced Jalapeños (2 whole Jalapeños)
• Pickled Beets and Red Onions
• 1/2 Red Onion (sliced thin)
• Fresh Cilantro

Pickled Beets:

1. 2 Red Beets (grated in a cheese grater)
2. Add juice of 10 to 12 limes, sliced red onions and grated beets to a jar with a lid and let sit for 1 to 2 hours before using.

Top chicken bao buns with, pickled veggies, cilantro and jalapeño slices.

Recipe adapted from Kitchen Sanctuary https://www.kitchensanctuary.com/korean-chicken-bao/