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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/

 

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