Korean Fried Chicken

Judie Foodie
Sep 4, 2016
2 min read

Fried chicken holds a special place in my heart. Nearly everyday when I was 4 years old, I'd plead for my dad to buy me fried chicken sandwiches from this mom and pop shop or I'd threaten to starve myself. My mom would have never gone for it, but my dad kindly obliged. To this day, it's still the most delicious fried chicken sandwich I've ever had. So whenever I eat fried chicken in any form, I'm reminded of that daily ritual I had with my dad. In remembrance of that, here's my take on fried chicken (with a Korean flavor twist).

(Disclaimer: Occasionally, I will cook things that aren't exactly the most health conscious because it keeps my creative juices flowing. I implore everyone to balance their lives with a little fun like fried chicken or a martini every once in a while. Those types of things are what make life full of zest.)

Here's how you make it:

Start with some buttermilk

Pour into a blender container (I'm using a Nutribullet)

You need some Gochujang (Korean fermented red pepper paste)

Add some to the buttermilk

Blend

Season chicken drumsticks with kosher salt

Add the mixture to drumsticks

Cover with plastic wrap and allow to marinate in fridge for 30 minutes to 4 hours (The longer the better)

In a bowl, pour in some unbleached white flour, granulated garlic and onion power.

Next, you're going to need gochugaru (Korean red pepper flakes).

Have it join the party

Whisk to combine

Don't forget to season with salt and pepper

Grab some spicy buttermilk soaked chicken

And cover the drumstick with the seasoned flour

Shake off the excess flour

In a cast iron skillet, heat up vegetable oil over medium heat

This is such an awesome pic

Fry on one side for 1-2 minutes until brown, and then flip over to brown on the other side

When frying the chicken together, make sure not to overcrowd the pan so the temperature of the oil doesn't drop too drastically

When the chicken is browned on both sides, set aside on a greased baking sheet

Bake partially cooked drumsticks at 375 degrees Fahrenheit for 30-35 minutes (or until your meat thermometer reads 165 degrees on the inside of the chicken).

Bake until golden brown

In honor of summer coming to an end, I enjoyed it with some fresh greens and a side of watermelon.

I love foods like these because they create a certain place of calm in our hearts. I hope this inspired you to perhaps start your own traditions or rituals with the ones you love. More than anything, I hope you have fun in the kitchen.

Korean Fried Chicken

(4 servings)

3-4 pounds of chicken drumsticks

2 cups of buttermilk

3 tablespoons of gochujang (Korean fermented red pepper paste)

1/4 cup of gochugaru (Korean red pepper flakes)

2 cups of unbleached flour

2 tablespoons of granulated garlic

1 tablespoon of onion powder

1/2 tablespoon of black pepper

2 teaspoons of kosher salt (1 1/2 for breading and 1/2 for seasoning drumsticks)