Ingredients
Scale
Gather these ingredients, and you’ll have everything you need to create this delightful dish:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup buttermilk
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Vegetable oil, for frying
- Cooked white rice, for serving
- Sesame seeds, for garnish
- Sliced green onions, for garnish
If you can’t find gochujang, you can substitute it with sriracha mixed with a bit of miso paste. And if you’re out of buttermilk, a simple mix of milk and a tablespoon of vinegar works in a pinch!
Instructions
Let’s get to the heart of the matter—cooking this delicious dish. Follow these steps for a meal that’ll have everyone asking for seconds:
- In a bowl, combine the flour, cornstarch, salt, black pepper, and garlic powder.
- Dip the chicken pieces in buttermilk, then dredge them in the flour mixture, ensuring they’re well-coated.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the chicken in batches, avoiding overcrowding, until golden brown and crispy, about 6-8 minutes per batch. Remove and drain on paper towels.
- In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil to make the sauce.
- Toss the fried chicken in the sauce until well-coated.
- Serve over a bed of cooked white rice, garnished with sesame seeds and sliced green onions.
Pro tip from my kitchen: double the sauce and keep some on the side for extra dipping. My kids love it, and it adds an extra punch of flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Korean Fried Chicken Bowl, recipe, cooking, food
