Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/4 cup hot sauce
- 1/4 cup honey
- 1 tablespoon soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- Sesame seeds, for garnish
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Tongs
- Paper towels
- Baking sheet
- Oven (optional)
Step-by-step instructions:
1. In a large mixing bowl, whisk together the cornstarch, all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another bowl, whisk together the buttermilk, hot sauce, honey, soy sauce, and gochujang.
3. Add the chicken pieces to the buttermilk mixture and stir to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours.
4. Heat the vegetable oil and butter in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
5. Remove the chicken from the buttermilk mixture, shaking off any excess liquid. Dredge the chicken in the flour mixture, shaking off any excess.
6. Working in batches, add the chicken to the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Use tongs to transfer the chicken to a paper towel-lined baking sheet to drain any excess oil.
7. Once all the chicken is cooked, return it to the skillet and add the chopped scallions. Toss to combine and cook for an additional 1-2 minutes, or until the scallions are wilted.
8. Transfer the chicken to a serving platter and sprinkle with sesame seeds for garnish.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 46g
Protein: 30g
Sodium: 1200mg
Sugar: 18g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or wings.
- All-purpose flour can be substituted with rice flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Serve with a side of rice or noodles.
- Make a spicy dipping sauce with more gochujang and honey.
- Use the same recipe to make buldak fried tofu or cauliflower.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to ensure a crispy crust.
- Use a thermometer to check the internal temperature of the chicken, which should be 165°F.
- For extra crispy chicken, you can bake the chicken on a wire rack in the oven at 400°F for 10-15 minutes after frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with a side of rice and garnish with scallions and sesame seeds.
Garnishes:
Scallions and sesame seeds
Pairings:
Rice, noodles, or a side salad
Suggested side dishes:
Kimchi, pickled vegetables, or steamed vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough and the chicken is not overcrowded in the skillet.
- If the chicken is overcooked, reduce the cooking time or temperature.
- If the chicken is undercooked, increase the cooking time or temperature.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a thermometer to check the internal temperature of the chicken, which should be 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Buldak, which means "fire chicken" in Korean, is a popular spicy chicken dish in Korea. It originated in the city of Chungcheong and is known for its fiery flavor and crispy texture.
Flavor profiles:
Spicy, sweet, savory, and crispy
Serving suggestions:
Serve the buldak fried chicken as a main dish with a side of rice or noodles.
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Region: South Korean