Crispy buttermilk fried chicken smothered in a spicy, sticky Korean BBQ sauce? Yes, please.
Korean fried chicken (also known as KFC, or ‘chikin’ in Korea) gained international popularity in the 2000s, particularly with the global spread of Korean culture known as the Korean Wave or “Hallyu,” which includes K-pop, Korean dramas, and Korean cuisine. Now, Korean fried chicken is enjoyed worldwide, and we’re well and truly here for it.
This one’s a super easy, super quick fried chicken recipe with a fiery kick from our friends at Sun Hee, who offer an authentic range of Korean classics spanning traditional Korean BBQ Sauce, Gochujang (sun-dried red chilli paste), Doenjang (soybean paste) and Kimchi, available in Tesco.
Serves 2 | Prep time: 10 minutes | Cook time: 30 minutes | Ready in: 40 minutes
Ingredients
- 2 tbsp Sun Hee Gochujang
- 2 tbsp Sun Hee Korean Namson BBQ sauce
- 300g of chicken of your choice (wings, breast, or thighs)
- 1 clove garlic
- 1 tsp chilli flakes
- 200g plain flour
- 220ml buttermilk
- 2 tbsp honey
- Salt and pepper
- Sesame seeds to sprinkle
- Handful of chopped chives
- Cooking oil
Instructions
- To make the sauce, heat some oil in a medium hot pan and add the garlic. Then add gochujang, chilli flakes, Korean BBQ sauce and mix it together well.
- Next add the honey, give it a quick stir and add salt and pepper to taste.
- Season the chicken with salt and pepper before soaking it in the buttermilk for five minutes. Add the flour to a separate bowl.
- Once the chicken has soaked, remove it from the buttermilk and coat each piece in the flour.
- Heat some more oil in a frying pan and shallow fry the chicken until it’s cooked through.
- Once cooked, toss it in the sauce and serve with a garnish of chopped chives and sesame seeds.
If you’re not yet fried-chicken’d out, then here’s how to make homemade KFC style chicken in 5 IDEAL steps.
