Chicken Entertaining

Korean fried chicken

Name: Korean fried chicken chimaek recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 3/4 cups (430ml) buttermilk, plus 1/2 cup (125ml) extra; 2 1/2 tsp sesame oil; 3 garlic cloves, crushed; 3cm piece fresh ginger (15g), finely grated; 8 (280g each) chicken thigh fillets, cut into 6cm pieces; 2 cups (300g) plain flour; 1/2 cup (70g) cornflour; 4 eggs; Vegetable oil, to deep-fry; 1/3 cup (80ml) Korean barbecue sauce, or regular barbecue sauce; Toasted sesame seeds, to serve; 2 tbs each onion powder, garlic powder and salt flakes; 1 tbs Korean chilli powder (not flakes) or 2 tsp regular ground chilli powder; 3 tsp ground ginger; 2 tsp white pepper

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by Matt Preston

delicious. senior editor

Jun 22, 2020

"Korean food is often defined by bibimbap, bulgogi and kimchi, but there is so much more to it than that. Korean fried chicken is already justly revered here, while K barbecue also ranks among the best in the world." – Matt Preston

1 3/4 cups (430ml) buttermilk, plus 1/2 cup (125ml) extra
2 1/2 tsp sesame oil
3 garlic cloves, crushed
3cm piece fresh ginger (15g), finely grated
8 (280g each) chicken thigh fillets, cut into 6cm pieces
2 cups (300g) plain flour
1/2 cup (70g) cornflour
4 eggs
Vegetable oil, to deep-fry
1/3 cup (80ml) Korean barbecue sauce, or regular barbecue sauce
Toasted sesame seeds, to serve

Korean seasoning

2 tbs each onion powder, garlic powder and salt flakes
1 tbs Korean chilli powder (not flakes) or 2 tsp regular ground chilli powder
3 tsp ground ginger
2 tsp white pepper

Method

1.

Combine the buttermilk, sesame oil, garlic and ginger in large bowl. Add the chicken and toss to combine. Set aside for 1 hour to marinate, or if time permits, cover and refrigerate overnight.
2.

For the Korean seasoning, combine all ingredients in a bowl and set aside.
3.

When ready to cook the chicken, combine the Korean seasoning and flours in a large bowl. Whisk together the eggs and the extra 1/2 cup (125ml) buttermilk in a separate bowl and season to taste.
4.

Heat a large heavy-based saucepan half-filled with oil over medium-high heat until the oil reaches 160°C (a cube of bread will turn golden in3 minutes when the oil is hot enough).
5.

Preheat oven to 160°C/ 140°C fan-forced. Working with one piece of chicken at a time, remove from the buttermilk, then toss in the flour mixture. Dip into the egg mixture and then the flour mixture again, to coat. In batches, fry chicken, turning occasionally, for 6-8 minutes, until golden. Reheat the oil as you go to make sure it stays at 160°C. Transfer to a plate lined with paper towel to drain. Place in the oven to keep warm until ready to serve. Season to taste.
6.

Serve chicken sprinkled with sesame seeds, with barbecue sauce alongside.