Ingredients

4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips

240 ml (1 cup) buttermilk

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp garlic salt

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

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic salt

1/2 tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chilli flakes

Oil for deep frying (at least 1 litre/4 cups, such as avocado, sunflower, or canola oil)

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 oil (avocado, sunflower, or canola)

1 tbsp sesame oil

3 spring onions, sliced into thin strips

1 tsp sesame seeds

1/2 tsp chilli flakes (red pepper flakes)

Instructions

Step 1: Place the chicken in a bowl and add the buttermilk, 1/2 tsp salt, 1/4 tsp white pepper, and 1/4 tsp garlic salt. Mix well, cover, and refrigerate for at least 1 hour or up to overnight to marinate.

Step 2: Preheat your oven to a low heat to keep the chicken warm later. Heat a large pan or deep fryer with at least 1 litre (4 cups) of oil until hot (test by dropping a small bread cube; it should bubble and rise immediately).

Step 3: In a small bowl, mix together the flour, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic salt, 1/2 tsp celery salt, thyme, paprika, baking powder, and 1 tsp chilli flakes to create the crispy coating.

Step 4: Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture and place on a tray. Repeat with all chicken strips.

Step 5: When the oil is hot, fry 5 to 6 chicken strips at a time, careful not to overcrowd the pan. Cook for 3-5 minutes until golden brown and cooked through (no pink in the center).

Step 6: Transfer cooked chicken to the oven to keep warm while frying the remaining pieces. This helps maintain crispiness.

Step 7: Meanwhile, prepare the sauce by combining gochujang, honey, brown sugar, soy sauce, garlic, ginger, 1 tbsp oil, and sesame oil in a saucepan. Stir well.

Step 8: Bring the sauce to a boil, then reduce heat and simmer for 5 minutes until thickened.

Step 9: Toss the fried chicken in the sauce until well coated. Garnish with sliced spring onions, sesame seeds, and a sprinkle of chilli flakes before serving.

Tips & Variations

For extra crispiness, double fry the chicken by frying twice for 2-3 minutes each time, draining between fries.

Adjust the amount of chilli flakes and gochujang for milder or spicier sauce according to your preference.

Use boneless, skinless chicken thighs instead of breasts for juicier results.

If you don’t have buttermilk, mix 240 ml milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and frying to ensure even cooking and the best texture.

What can I use if I don’t have gochujang paste?

You can substitute gochujang with a mix of chili garlic sauce and a bit of miso paste for a similar spicy, umami flavor, though the taste will differ slightly.