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Korean Fried Chicken

Updated: Jan 27, 2021

My Korean Fried Chicken is a crispy coated buttermilk fried chicken chicken smothered in a spicy Korean Glaze This dish is insanely good with just the right amount of kick.. I'm using a classic buttermilk chicken to start of with. which is equally as good in a fried chicken burger

My korean rub is a great flavour base for this dish... and then finished with Basketcase Gourmet's Korean Glaze (available from our online store).... both made with Gochujang... a Korean fermented red chilli sauce or paste with a smokey-sweet and slightly spicy flavour

what you need

chicken & marinade

4 chicken breasts or thighs- sliced into thick strips or chunks

1 cup (240ml) buttermilk

1 tablespoon Smokey Joe's Korean Rub

for the coating

1 1/2 cups (180g) plain (all-purpose) flour

1 tsp salt

1/2 cup Smokey Joe's Korean run

1 tsp baking powder

1 tsp chilli flakes

to finish

250ml Basketcase Gourmet Korean Glaze

Sliced spring onions

what to do

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (or up to over night)

Preheat the oven to a low heat (to keep cooked chicken warm).

Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot around 180c

Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken pieces. You can add more or less depending on the size of your fryer, Cook for 3-5 minutes until golden brown and cooked through.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

heat 1 bottle of Basketcase Gourmets Korean glaze and tossed the crispy chicken thorough till all coated

to serve arrange chicken pieces on a plate and pour over excess glaze, top with the spring onions, chilli flakes and sesame seeds before serving.

enjoy with hot & crispy...

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