Juicy chicken thighs, double-fried for that mega crunch, then tossed in a sticky, spicy Korean-style sauce that clings to every crispy edge. It’s got heat, it’s got punch, and it’s dangerously moreish. Stack it all up in a soft potato bun with some quick pickled cucumber, fresh salad, and a swipe of mayo. Makes eight, so call the mates!
Category
Lunch
Servings
8
Prep time
30 minutes
Cook time
35 minutes
Juicy chicken thighs, double-fried for that mega crunch, then tossed in a sticky, spicy Korean-style sauce that clings to every crispy edge. It’s got heat, it’s got punch, and it’s dangerously moreish. Stack it all up in a soft potato bun with some quick pickled cucumber, fresh salad, and a swipe of mayo. Makes eight, so call the mates!
Ingredients
- 8 chicken thighs, trimmed
- thumbsize piece of fresh ginger, grated
- 4 garlic cloves, finely grated
- 1½ tsp sea salt
- 1 tsp ground black pepper
- 8 potato buns, toasted (see separate recipe for homemade)
-
mayonnaise, for serving
- 1 tbsp peanut oil
- ½ cup Gochujang
- ½ cup tomato ketchup
- 2½ tbsp hot honey
- 2 tbsp rice wine vinegar (or apple cider)
- 2 tsp salt
- 2 tbsp soy sauce
- ⅓ cup (80ml) water
- 8 cloves garlic, crushed
- peanut oil, for deep frying
- 3 eggs, beaten
- 1½ cups (225g) potato starch
- 1½ cups (225g) plain flour
- ⅓ cup rice vinegar
- ⅓ cup water
- 2 tsp sea salt
- 2 tsp caster sugar
- 2 Lebanese cucumbers, sliced into ribbons
- 1 baby wombok cabbage (napa cabbage), shredded
- 4 spring onions, sliced
- 1 bunch garlic chives, chopped
- 1 tbsp korean soy sauce
- ½ tsp gochukaru
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 3 tsp hot honey
KOREAN SAUCE
DREDGE AND FRYING
SALAD
DRESSING
Directions
Marinate the Chicken
In a large bowl, mix chicken thighs with grated ginger, grated garlic (4 cloves), salt, and pepper. Cover and refrigerate for at least 1 hour.
Make the Korean Sauce
Heat peanut oil in a small saucepan over medium heat. Add crushed garlic (8 cloves) and sauté for 2–3 minutes (don’t brown it).
- Add gochujang, ketchup, hot honey, vinegar, salt, soy sauce, and water. Stir well and simmer for 5 minutes until slightly thickened. Set aside.
Pickle the Cucumbers
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve.
- Pour over the sliced cucumbers in a shallow heatproof bowl. Set aside to cool.
Make the Salad
Toss the shredded cabbage, spring onions, and garlic chives in a large bowl.
- In a jar, combine the dressing ingredients: Korean soy sauce, gochukaru, rice vinegar, sesame oil, and hot honey. Shake well.
- Add dressing to the salad just before serving.
Dredge and Fry the Chicken (Double Fry Method)
Heat oil in a deep fryer or heavy pot to 175°C (347°F).
- In a large bowl, whisk half the flour and potato starch with the beaten eggs.
- In another bowl, mix the remaining flour and potato starch.
- Coat marinated chicken in the egg mixture, then dredge in the dry flour mix.
- Fry in batches for 4–5 minutes until light golden. Drain on a rack or paper towel.
- Increase oil temp to 190°C (375°F). Fry the chicken again for 4 minutes until golden and cooked through. Drain again.
Sauce the Chicken and Assemble
Place the hot, double-fried chicken in a large bowl. Pour over the Korean sauce and toss to coat evenly.
Spread mayonnaise on toasted potato buns.
- Layer with salad, a few cucumber ribbons, a piece of sauced chicken, then the top bun.
Recipe video
Recipe notes
Marinate
If you’ve got time, leave the chicken in the fridge overnight for a deeper flavour and better result.
Oil temp matters
Use a thermometer if you can. Too hot and the coating burns, too cold and it goes soggy.
Can I use chicken breast instead of thighs?
You can but thighs stay juicier, especially after the double fry. If you're going breast, flatten them out a bit so they cook evenly.
Do I really need to double fry the chicken?
Short answer: yes. That second fry gets you the proper crunch we’re after. Skip it and you’ll miss the whole point of Korean fried chicken.
What if I can’t find gochujang?
No stress. You can sub in a mix of miso paste and sriracha or chilli paste. It’s not exactly the same, but it'll still taste great.
Can I make it gluten-free?
You can! Use GF flour and potato starch, GF soy sauce, and gluten-free buns.
