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  • Philip Munda

Korean Fried Chicken

We've been in a bit of an asian eats mood recently and fortunately for us Woolworths has expanded their asian pantry significantly. Along with the sambal oelek we recently found that they also stock Gochujang paste which is an essential ingredient in a lot of Korean specialties. I've always been a fan of the bright red, crispy, sweet and spicy chicken that comes from the Korean method of frying and coating with the special sauce. These are really quick to make and the recipe can be adapted for different pieces of chicken.

Time: 1h30

Serves: 4

Difficulty: Easy



  • 5 Chicken Breast (filleted and skinless, cut into cubes or strips)

  • 1 Cup Buttermilk

  • 1 Tsp Salt

  • 1 Tsp Pepper

  • 1 Tsp Garlic Powder

  • 500ml Vegetable Oil (for frying)


  • 1.5 Cups Flour

  • 1 Tsp Salt

  • 1 Tsp Pepper

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder

  • 1 Tsp Dried Thyme

  • 1 Tsp Paprika

  • 1 Tsp Baking Powder

  • 1 Tsp Chili Flakes


  • 2 Tbsp Gochujang Paste

  • 2 Tbsp Honey

  • 2 Tbsp Brown Sugar

  • 4 Tbsp Soy Sauce

  • 2 Cloves Garlic (minced)

  • 2 Tsp Ginger (minced)

  • 1 Tbsp Sesame Oil

  • 1 Tbsp Vegetable Oil

  • 3 Spring Onions

  • 1 Tsp Sesame seeds

  • 1/2 Tsp Chili Flakes


  1. Place the chicken in a bowl and add the buttermilk, salt, pepper and garlic powder. Mix together well and marinate in the fridge for at least 1 hour or overnight.

  2. Mix together all the coating ingredients in a bowl. Take the chicken from the marinade, allowing excess buttermilk mixture to drip off then dredge in the coating mixture so all sides are well covered, repeat until all chicken pieces are well coated.

  3. Heat vegetable oil in a small pot till hot (175 C). Fry the chicken in batches, cook for 3-5 minutes. They should be golden on the outside and cooked in the middle. Once done drain on paper towel and place in an ovenproof dish that you can place in an oven on minimum heat to keep the pieces warm.

  4. To make the sauce combine all the ingredients listed except the sesame seeds, spring onions and chili flakes in a small saucepan. Bring to the boil and then simmer for 5 minutes until thickened. Meanwhile toast the sesame seeds in a small pan and slice the spring onions into thin slices.

  5. Pour the sauce over the fried chicken and garnish with sesame seeds, spring onions and chili flakes.

  6. Serve with egg-fried rice or your choice of banchan (korean side dishes)

Happy Cooking!


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