That first hiss from the cooker tells you something good is happening. You spot that little puff of steam, that valve hiss kinda gives you a nudge. It’s like a whisper saying dang, you’re onto somethin’ delicious here.
Then you remember the sealing ring snug in place, the kind of seal that makes the cooker ready for business. Your fingers kinda fidget with it, feeling that smooth rubber hold tight. That steam cues you on when it’s time to slow release and take your sweet time on this recipe.
You sense that tender pull waiting just beyond the lid. The chicken’s gonna be juicy inside but crisp outside. It’s almost like the cooker knows how to treat every piece with care, keeping it perfect and ready to amaze your taste buds.
Why This Recipe Works Every Single Time
- You get that crispy outside and tender inside every dang time.
- Buttermilk marinade keeps chicken moist and juicy.
- Seasoned flour adds layers of flavor, not just bland breading.
- Pressure cooker accelerates the process without losing quality.
- Slow release keeps the chicken tender without overcooking.
- Gochujang and honey combo creates that iconic sweet and spicy kick.
- Cooking oil choice like avocado oil means better frying results.
Everything You Need Lined Up
- 4 chicken breasts, thick strips – about 700 grams or 1.5 pounds.
- 1 cup buttermilk – makes that tender juicy goodness.
- Salt, white pepper, garlic salt – for marinade and dough flavors.
- Flour – 1 ½ cups plain all-purpose for that crisp coating.
- Celery salt, ground black pepper, dried thyme, paprika, baking powder, chili flakes – for seasoning the flour mix.
- Oil for frying – I swear by avocado oil but sunflower works too.
- Gochujang paste – adds that authentic Korean heat.
- Honey and brown sugar – dance of sweet to balance spicy.
- Soy sauce, minced garlic, ginger, sesame oil – flavor boosters.
- Spring onions and sesame seeds – final crunch and aroma.
The Exact Process From Start to Finish
Step one, you toss those thick chicken strips into a bowl and drown 'em in buttermilk. Sprinkle in salt, white pepper, garlic salt and stir it up real good. Cover that bowl and let it chill in your fridge for a bit, at least 30 minutes or more.
Next step, grab another bowl for your flour mix. Add salt, black pepper, garlic salt, celery salt, thyme, paprika, baking powder, and chili flakes. Stir all those spices into the flour so it’s all evenly coated.
Once your chicken’s marinated, pull it out and let the extra buttermilk drip away. Then one by one, dunk those strips in the flour mix, making sure every inch is covered. This coat’s gonna give you that crispy texture you crave.
Heat your oil in the deep fryer or a heavy pan. You want it about 175°C or 350°F. When the oil’s ready, fry the chicken strips in batches. Keep an eye on those steam cues and that perfect frying temp so everything cooks even and golden.
Fry for about 6 to 8 minutes, flipping occasionally. You’re lookin for that golden, crisp outside and a nice tender inside. Once done, lay the strips on a rack or paper towels so they can shed the extra oil.
Meanwhile, mix gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, regular oil, and sesame oil in a small pan and heat it gently. When chicken’s drained, dunk them in the sauce or drizzle it over. Sprinkle with spring onions, sesame seeds, and a pinch of chili flakes. Serve hot and enjoy!
Easy Tweaks That Make Life Simple
- Use pre-sliced chicken strips if you wanna save chopping time.
- Swap buttermilk with a mix of milk and lemon juice if you’re fresh out.
- Mix your seasoning flour the night before so it’s ready to go.
- Use a thermometer to nail the oil temp and avoid under or over frying.
- Make the spicy sauce ahead and store in fridge for quick topping next time.
The Flavor Experience Waiting for You
When you bite into this Korean fried chicken, you get an explosion of textures. Crispy crust that crackles lightly under your teeth and a juicy, tender pull inside. It’s dang satisfying every single time.
The sauce’s a perfect balance of sweet and spicy. Gochujang’s heat hits you just right, with honey and brown sugar mellowing the burn into a luscious glaze. Garlic and soy add savory notes that linger after each bite.
That sesame oil and spring onion finish adds a fresh, nutty edge every time you take a mouthful. You’re gonna love the way these flavors hang around, making you wanna reach for more before you know it.
Keeping Leftovers Fresh and Ready
If you got leftovers, no worries. Wrap them tightly with foil or store in airtight containers. Keep ‘em in the fridge and try to eat within two days for best taste.
When reheating, heat the chicken in the oven or air fryer to keep it crispy. Avoid the microwave if you want to keep that crunch intact, it kinda makes it soggy.
For longer storage, freeze the chicken after it cools totally. Use freezer bags and press out the air. When ready to eat, thaw overnight in the fridge then reheat as usual. You’re gonna find it still tastes dang good even days later.
What People Always Ask Me
- Can I use chicken thighs instead of breasts? Yeah, you can. Thighs stay juicy and have a bit more flavor but cooking times might change slightly.
- Do I have to deep fry the chicken? Deep frying gives you best crispness but you could try baking or air frying for a lighter version.
- Why do I gotta slow release the pressure cooker? Slow release prevents the chicken from overcooking and keeps it tender, not dry or rubbery.
- What’s the deal with gochujang? It’s a Korean chili paste that’s sweet and spicy. Kinda the heart of Korean fried chicken flavor.
- Can I make this without buttermilk? Sure, you can use milk with a bit of lemon juice or vinegar. It mimics the acidity that tenderizes the chicken.
- How do I know when oil is hot enough for frying? If you don’t have a thermometer, drop a little flour in the oil. If it bubbles and rises to the top quick, you’re good to go.
Korean Fried Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 Chicken breasts approx 700g or 1.5lb, sliced into strips
- 1 cup Buttermilk
- ½ teaspoon Salt for marinade
- ¼ teaspoon White pepper for marinade
- ¼ teaspoon Garlic salt for marinade
- 1 ½ cups All-purpose flour
- 1 teaspoon Salt for flour mix
- 1 teaspoon Ground black pepper
- ½ teaspoon Garlic salt
- ½ teaspoon Celery salt
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Baking powder
- 1 teaspoon Chili flakes
- 4 cups Oil for frying; avocado or sunflower oil recommended
- 2 tablespoon Gochujang paste
- 2 tablespoon Honey
- 4 tablespoon Brown sugar
- 4 tablespoon Soy sauce
- 2 cloves Garlic minced
- 2 teaspoon Ginger minced
- 1 tablespoon Oil for sauce, use avocado or neutral oil
- 1 tablespoon Sesame oil
- 3 Spring onions sliced into thin strips
- 1 teaspoon Sesame seeds
- ½ teaspoon Chili flakes red pepper flakes for garnish
Instructions
Instructions
- Marinate the chicken in a bowl with buttermilk, salt, white pepper, and garlic salt. Cover and refrigerate for at least 30 minutes.
- In another bowl, combine flour, salt, garlic salt, celery salt, black pepper, thyme, paprika, baking powder, and chili flakes.
- Take chicken from marinade, allow excess to drip off, then coat each piece in seasoned flour mixture.
- Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry chicken in batches for 6-8 minutes or until golden and crispy.
- Remove fried chicken and let it drain on paper towels or a rack.
- In a saucepan, mix gochujang, honey, brown sugar, soy sauce, minced garlic, ginger, oil, and sesame oil. Heat and simmer for 5 minutes.
- Drizzle or toss fried chicken in sauce. Garnish with spring onions, sesame seeds, and extra chili flakes. Serve hot.
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