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Korean Fried Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean Fried Chicken Pressure Cooker Recipe

This Korean Fried Chicken recipe delivers ultra-crispy, juicy chicken strips with a sweet and spicy gochujang glaze — made fast with the help of a pressure cooker and fried to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Mediterranean
Servings 4 people
Calories 814 kcal

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.

Notes

Keep leftovers in the fridge for up to 2 days. Reheat in oven or air fryer to retain crispiness. Avoid microwaving to maintain texture. You can freeze cooked chicken and reheat after thawing.