Responsive Menu
Add more content here...

Korean Crispy Fried Chicken » Simple and Healthy Recipe! ✅

Korean Crispy Fried Chicken is unbelievably juicy, unbelievably crispy, and unbelievably delicious. These Korean chicken fillets are marinated in buttermilk, pan-fried, and topped with a sweet and spicy Korean gochujang chicken sauce. Rich and flavorful, these Chicken Gochujang Fillets come together quickly in about 35 minutes.

Korean chicken tenders are not your 5 year old’s chicken tenders. Korean Chicken Sauce takes this Korean Crispy Fried Chicken to a level of flavor that will make your mouth water. Gochujang chicken fillets are finger-licking good.

If you like Korean food, try my Korean BBQ Chicken Skewers.

Because you will love these Korean chicken fillets

  • It is out of the ordinary. Simple buttermilk fried chicken tenders are good, but Korean chicken sauce takes them to a whole new level.
  • It is simple. Get these Spicy and Sweet Gochujang Chicken Strips on the table in just 35 minutes.
  • It tastes amazing. The sweet, tangy, and slightly smoky flavor of Gochujang Korean Chicken Sauce adds so much flavor to these chicken drumsticks.

korean fried chicken ingredients

Korean-style chicken marinade

  • Chicken: select the chicken fillets and cut them in half
  • Milk butter: for the marinade. You can also use a tablespoon of vinegar in 1 cup of milk.
  • Seasoning: season the marinade with salt and ground pepper

Korean Chicken Meal Coating

  • Coating: use all-purpose flour, cornstarch, and baking powder to create a crispy coating on chicken fillets.
  • Condiments: Season dredge mix with paprika, garlic powder, salt, and ground pepper.
  • Oil: fry.

Ingredients for Korean Fried Chicken Sauce

  • Soy sauce: select low-sodium soy sauce to control the saltiness of the dish.
  • Gochujang Sauce: This red chili paste can vary in spiciness between brands.
  • Brown sugar: for a touch of sweetness.
  • Treasure: or use real maple syrup.
  • Sesame oil: This toasted walnut oil adds a traditional Asian flavor to the dish.
  • Aromatic: garlic and ginger add aroma and flavor to the dish.
  • Red chili flakes: for extra warmth. Skip if you want.
  • Sesame seeds: decorate.
  • Green onions: decorate.

How to make korean crispy fried chicken

  • Marinate the chicken. In a bowl with the chicken fillets, add the buttermilk and marinate for at least an hour.
  • Prepare the lining. In a deep plate combine the ingredients for the coverage; flour, grated corn, baking powder, paprika, garlic powder, salt and pepper.
  • fry the chicken. Dredge chicken evenly in flour mixture and fry chicken in batches until golden brown. Drain excess oil on a kitchen towel and set aside.
  • Prepare the Korean chicken sauce. In a large skillet, combine sauce ingredients; soy sauce, gochujang sauce, brown sugar, honey, sesame oil, garlic, ginger, and red pepper flakes. Mix well and let the sauce cook for 5 minutes.
  • Bread the chicken. Add the crispy fried chicken to the sauce and mix well until the sauce is evenly coated.
  • Serve. Garnish Korean Fried Chicken with sesame seeds and green onions and serve.

Tips for Making Gochujang Chicken Strips

  • If you don’t have buttermilk, combine 1 tablespoon of vinegar with 1 cup of milk and let it sit for a few minutes until thick.
  • Marinate the chicken for at least an hour, but overnight for even better flavor.
  • Chicken fillets cook quickly and remain juicy and tender.
  • Shake off excess marinade before dredge in chicken.
  • Don’t overload the fryer. Fry the chicken in batches.
  • Always cook chicken to a core temperature of 165 degrees F.
  • The sauce can be made ahead of time and reheated just before seasoning the chicken with the sauce.
  • Prepare an extra sauce and season it with rice or pasta.
  • Drizzle the hot chicken with the hot sauce and the coating will stick better.
  • Serve extra sauce on the side for dipping.

Frequent questions

What is gochujang?

Gochujang is a sweet, spicy and lightly smoked cake made from red chillies, fermented soybeans and sticky rice. The level of heat can vary by brand, so experiment to find one you like. You can use Gochujang in many Korean and Asian recipes.

Is Korean gochujang chicken sauce spicy?

Gochujang sauce is made from red chili peppers and has a spicy touch. If you can’t handle spices at all, this probably isn’t a dish for you.

Can I make this with other cuts of chicken?

Chicken fillets cook quickly, but you can definitely use other cuts of chicken, such as chicken breasts, thighs, wings, and drumsticks. If you use a different cut, you will need to adjust the cook times accordingly.

How to store and reheat Korean Crispy Fried Chicken?

While this crispy Korean Fried Chicken should be served right away, you can store leftovers in the refrigerator for up to four days. To reheat, place chicken on a rimmed baking sheet in a 375 degree F oven for 10-15 minutes or until heated through.

Can I freeze Korean chicken strips?

This recipe freezes well. Place the chicken on a parchment paper lined baking sheet and freeze for a few hours before transferring the chicken pieces to a freezer bag. Freeze up to 3 months. To reheat, place chicken on a baking sheet and place in a 375 degree oven until heated through.

What to serve with Gochujang Chicken Strips?

Serve Korean-style chicken fillets with French fries, mashed potatoes, or rice. Sprout salad or Brussels sprouts would be a good option as a vegetable side dish.

Spicy Chicken Recipes

  • sweet and spicy asian chicken
  • Sriracha Spicy Chicken
  • Spicy Cashew Chicken Recipe
  • Spicy Teriyaki Chicken with Broccoli
  • Honey Sriracha Baked Chicken Breast

I hope you enjoy all the recipes I share with you, including this delicious Korean Crispy Fried Chicken Recipe. I hope you will try it, like it, rate it and share it with your friends and family!

If you tried this recipe and liked it, please leave a star rating and a comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me on Cookin’ With Mima on FACEBOOK |INSTAGRAM |pinterest for all my latest posts and recipes on social media.

Korean Crispy Fried Chicken

# wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * {fill: #4ed2c6; } # wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-1-33); } # wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-1-50); } # wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-1-66); } linearGradient # wprm-recipe-user-rating-1-33 stop { stop-color: # 4ed2c6; } linearGradient # wprm-recipe-user-rating-1-50 stop { stop-color: # 4ed2c6; } linearGradient # wprm-recipe-user-rating-1-66 stop { stop-color: # 4ed2c6; } Not yet rated Created by Korean Crispy Fried Chicken is unbelievably juicy, unbelievably crispy, and unbelievably delicious. These Korean chicken fillets are marinated in buttermilk, pan-fried, and topped with a sweet and spicy Korean gochujang chicken sauce. Print Pin Rate Prep Time 15 min Cook Time 20 min Total Time 35 min Course Main Dish Korean Cuisine Servings 4 servings 1x2x

For the chicken marinade

  • ▢ 1 ½ pounds chicken fillets cut in half
  • ▢ 1 cup buttermilk
  • ▢ ½ teaspoon salt
  • ▢ ½ teaspoon ground pepper

To coat the chicken

  • ▢ 1 cup all-purpose flour
  • ▢ ⅓ cup cornstarch
  • ▢ 1 teaspoon baking powder
  • ▢ 1 teaspoon paprika
  • ▢ ½ teaspoon garlic powder
  • ▢ ½ teaspoon salt
  • ▢ ½ teaspoon ground pepper
  • ▢ Oil for frying

for the sauce

  • ▢ 3 tablespoons soy sauce
  • ▢ 3 tablespoons gochujang sauce
  • ▢ 3 tablespoons brown sugar
  • ▢ 2 tablespoons of honey
  • ▢ 1 tablespoon sesame oil
  • ▢ 1 teaspoon minced garlic
  • ▢ 1 teaspoon minced ginger
  • ▢ ½ teaspoon red pepper flakes
  • ▢ 1 teaspoon of sesame seeds to decorate
  • ▢ 2 tablespoons chopped green onions to decorate

ul.wprm-advanced-list-1039 li: before {background-color: #444444; color: #ffffff; width: 18px; height: 18px; font-size: 12px; line-height: 12px;}

  • In a bowl with the chicken fillets, add the buttermilk and marinate for at least an hour.
  • In a deep plate combine the ingredients for the coverage; flour, grated corn, baking powder, paprika, garlic powder, salt and pepper.
  • Dredge chicken evenly in flour mixture and fry chicken in batches until golden brown. Drain excess oil on a kitchen towel and set aside.
  • In a large skillet, combine sauce ingredients; soy sauce, gochujang sauce, brown sugar, honey, sesame oil, garlic, ginger, and red pepper flakes. Mix well and let the sauce cook for 5 minutes.
  • Add the crispy fried chicken to the sauce and mix well until the sauce is evenly coated.
  • Garnish Korean Fried Chicken with sesame seeds and green onions and serve.
  • If you don’t have buttermilk, combine 1 tablespoon of vinegar with 1 cup of milk and let it sit for a few minutes until thick.
  • Marinate the chicken for at least an hour, but overnight for even better flavor.
  • Chicken fillets cook quickly and remain juicy and tender.
  • Shake off excess marinade before dredge in chicken.
  • Don’t overload the fryer. Fry the chicken in batches.
  • Always cook chicken to a core temperature of 165 degrees F.
  • The sauce can be made ahead of time and reheated just before seasoning the chicken with the sauce.
  • Prepare an extra sauce and season it with rice or pasta.
  • Drizzle the hot chicken with the hot sauce and the coating will stick better.
  • Serve extra sauce on the side for dipping.

Calories: 514kcal | Carbs: 60g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated fat: 3g | Monounsaturated fat: 3g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1714mg | Potassium: 878mg | Fiber: 2g | Sugar: 22g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 3mg

PinTo shareyum

Article Tags:
· · · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *