Korean Fried Chicken

kitchensanctuary.com

Salli Hickford

subheading: Chicken and marinade:

4 chicken breasts - sliced into long thick strips

1 cup (240ml) buttermilk

½ tsp salt

¼ tsp white pepper

¼ tsp garlic salt

subheading: Crispy Coating:

1 ½ cups (180g) plain (all-purpose) flour

1 tsp salt

1 tsp ground black pepper

½ tsp garlic salt

½ tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chilli flakes

vegetable oil for deep frying - (at least 1 litre/four cups)

subheading: Sauce:

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic - peeled and minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

3 spring onions - sliced into thin strips

1 tsp sesame seeds

½ tsp chilli flakes - (red pepper flakes)

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