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 Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Marinating time: 20 minutesminutes
Total Time: 45 minutesminutes
Servings:4servings
Ingredients
4chicken breasts, cut into 1-inch pieces
1cupbuttermilk
½cupflour
⅓cupcorn starch
1cupvegetable oil
Sauce
¼cupbrown sugar
3tablespoonsgochujang sauce, see note
2teaspoonsminced garlic
1teaspoonground ginger, or 2 teaspoons fresh grated ginger
½teaspooncrushed red pepper flakes
2tablespoonsrice vinegar
⅓cupsoy sauce
¼cuphoney
2tablespoonssesame 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.
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.