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:
- 2 Red Beets (grated in a cheese grater)
- 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/
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