Korean Fried Chicken

roasted broccoli and crispy saucy chicken pieces on plate

4.81 from 21 votes

Skip the takeout and make Korean Fried Chicken at home in 45 minutes! Tender chicken pieces dusted in flour, then pan-fried til golden and tossed in a bold and spicy Korean sauce. Serve it with crispy sesame broccoli and rice for an unforgettable meal.

Prep Time10

Cook Time15

Marinating time20

Total Time45

Course: Main Course

Cuisine: Asian, korean

Servings: servings

Author: Tiffany Azure

Ingredients

4 chicken breasts cut into 1-inch pieces
1 cup buttermilk
½ cup flour
⅓ cup corn starch
1 cup vegetable oil

Sauce

¼ cup brown sugar
3 tablespoons gochujang sauce see note
2 teaspoons minced garlic
1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
½ teaspoon crushed red pepper flakes
2 tablespoons rice vinegar
⅓ cup soy sauce
¼ cup honey
2 tablespoons sesame oil toasted sesame oil if you have it

Instructions

Combine chicken pieces and buttermilk in a bowl, toss to coat. Marinate 20-60 minutes.
Place flour and corn starch in two separate bowls.
Discard excess buttermilk marinade and toss chicken pieces first in the flour then in the corn starch.
Heat oil in a large skillet over medium-high heat.
Add chicken pieces to the oil, but be sure not to crowd the pan too much (you may need to do this in batches). Cook chicken for 3-4 minutes, flip and cook 3-4 minutes longer til golden brown. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with any remaining chicken.
Add sauce to pan, bring to a boil, then reduce to a simmer for 3-5 minutes. Add chicken back to pan and stir til heated through.
Serve over rice or noodles and garnish with green onions and sesame seeds if desired.

Video

Notes

Buttermilk substitute: add 1 tablespoon of fresh-squeezed lemon juice or white vinegar to one cup of any kind of milk. Give it a gentle stir. Let sit for 5 minutes.

Gochujang: is a thick, red paste that can be found in the Asian section of grocery stores.

Nutrition