Korean Fried Chicken with Gochugaru Glaze

Name: Korean Fried Chicken with Gochugaru Glaze
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Korean
Ingredients: 600g chicken, skin on (boneless thigh, breast, or wings); 300ml buttermilk; 1 cup self-raising flour; 1 cup potato flour (can be found in the Asian section of the supermarket); Rice bran oil for frying; 2 tsp Gewürzhaus Garlic Powder; 1/2 tsp Gewürzhaus Mustard Seeds (Yellow), ground into a powder; 2 tsp Gewürzhaus Onion Powder; 2 tsp Gewürzhaus Paprika (Sweet); 1/2 tsp Gewürzhaus Ginger (Ground); 1/4 tsp Gewürzhaus White Pepper (Ground); 2 tsp Salt; 1 tbsp soy sauce; 5 tbsp mirin; 5 tbsp rice wine vinegar; 2 tbsp honey; 2 tsp sesame oil; 2 tsp Gewürzhaus Korean Gochugaru Blend; 1 tsp cornflour; 2 tsp water

Medium

20mins

4

Rated 5 stars by 2 users

Servings

4

Prep Time

1 hour

Cook Time

20 minutes

An iconic, tender and crispy Korean chicken dish made with our special Korean Gochugaru glaze.

Image of Korean Fried Chicken with Gochugaru Glaze

Ingredients

For the Chicken

600g chicken, skin on (boneless thigh, breast, or wings)
300ml buttermilk
1 cup self-raising flour
1 cup potato flour (can be found in the Asian section of the supermarket)
Rice bran oil for frying

Dry Marinade

2 tsp Gewürzhaus Garlic Powder
1/2 tsp Gewürzhaus Mustard Seeds (Yellow), ground into a powder
2 tsp Gewürzhaus Onion Powder
2 tsp Gewürzhaus Paprika (Sweet)
1/2 tsp Gewürzhaus Ginger (Ground)
1/4 tsp Gewürzhaus White Pepper (Ground)
2 tsp Salt

For the Glaze

1 tbsp soy sauce
5 tbsp mirin
5 tbsp rice wine vinegar
2 tbsp honey
2 tsp sesame oil
2 tsp Gewürzhaus Korean Gochugaru Blend
1 tsp cornflour
2 tsp water

Directions

Combine all the dry marinade ingredients, and rub half of it all over the chicken (reserve the other half for later use).
Cover the chicken with buttermilk and allow to rest in the fridge for a minimum of 1 hour or ideally overnight.
Remove the chicken from the fridge and allow to come to up to room temp for 20 minutes.
Whisk the self-raising flour, potato flour and the reserved dry marinade together.
Scatter a couple of tablespoons of the buttermilk from the chicken into the flour mix and rub together with your fingers. This should create little uneven lumps through the flour mix.
Remove chicken from the buttermilk and dredge each piece of chicken into the flour mix.
Heat up a heavy-bottomed pan with 5cm of rice bran oil and fry the chicken in small batches at roughly 180˚C. Cook for about 2 minutes, remove chicken pieces and rest on a wire rack for 2 minutes.
Fry the chicken again for another 2 minutes (or until cooked through) and rest the chicken pieces on the wire rack.
To make the glaze, bring all the ingredients (except corn flour and water) to the boil and simmer for 2 minutes.
Mix the cornflour and water, add to sauce and allow to simmer for a minute, ensuring the sauce remains runny.
Gently pour the hot glaze into a big mixing bowl and (in small batches) toss the chicken gently in the bowl to be coated by the glaze.
Finish with sesame and spring onions, and a final sprinkle of Korean Gochugaru Blend for extra flavour.