This crispy tender spicy fried chicken is gonna be so good.
[Soft music playing]
Hi I'm Nicky welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. My Korean fried chicken is crispy buttermilk fried
chicken smothered in a spicy Korean gochujang sauce I can't wait to eat this
one. We're gonna start by marinating the chicken. I've got four chicken breasts
here that I've sliced into strips and to that I'm going about 240 ml or a cup of
buttermilk.
Then we add in half a teaspoon of salt and a quarter of a teaspoon each of black
pepper and garlic salt, mix together cover and place in the fridge to
marinade for at least one to two hours.
This is a really important stage of the process as that bottom it will help to
insure the chicken stays lovely and juicy in the middle and it will also
help the coating to adhere to the chicken so it's lovely and crispy. Whilst
the chickens marinating we're going to make the Korean style sauce, this is a
lovely spicy sticky sweet sauce it's gonna go so well with that crispy
chicken. So we start by adding two tablespoons of this lovely thick
gochujang paste to a small saucepan,
along with two tablespoons of honey, four tablespoons of brown sugar, 4 tablespoons
of dark soy sauce, 2 cloves of minced garlic, 2 teaspoons of minced ginger, a
tablespoon of vegetable oil and a tablespoon of sesame oil, stir all that
together and then heat over a medium to high heat until it comes to the boil and
simmer for 5 minutes until thickened. After a couple of hours of marinating we're
going to take that chicken out of the fridge and then we need to fill a large
pan no more than a third full of vegetable oil and heat that up, or if
you've got a deep fat fryer you can use that instead.
In a large bowl we want to
mix together one-and-a-half cups or 180 grams of plain all-purpose flour, half a
teaspoon each of garlic salt and celery salt and a teaspoon each of salt, pepper
dried thyme, paprika, baking powder and chilli flakes. That's ready for coating
the chicken. Remove the chicken from the buttermilk
with a set of tongs and dredge the chicken in the dry mixture ensuring the
chicken is fully coated then place on a tray or a plate ready for frying.
Once that oil is nice and hot we're going to add the chicken in a few pieces
at a time. You can add more or less depending on the size of your pan but be
sure not to overcrowd the oil as that will reduce the temperature of the oil
and means that the coating won't get nice and crispy.
Place the chicken in the oven to keep warm whilst you're cooking each batch.
Transfer the chicken to a bowl and give that source a quick heat through again,
then pour the sauce over the chicken and carefully toss together to coat.
Plate it up and sprinkle on some chopped spring onions sesame seeds and some chilli
flakes if you want an extra kick of heat.
And there you go that's my Korean fried
chicken crispy fried chicken in a spicy tangy Gochujang sauce serve it as it
is or serve it with some boiled rice on the side it's gonna be so good.
[Upbeat music playing]