Ingredients

4 chicken breasts, sliced into long thick strips

240 ml (1 cup) buttermilk

½ tsp salt

¼ tsp white pepper

¼ tsp garlic salt

180 g (1 ½ cups) plain (all-purpose) flour

1 tsp salt

1 tsp ground black pepper

½ tsp garlic salt

½ tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chilli flakes

Vegetable oil for deep frying (at least 1 litre / 4 cups)

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 vegetable oil

1 tbsp sesame oil

3 spring onions, sliced into thin strips

1 tsp sesame seeds

½ tsp chilli flakes (red pepper flakes)

Instructions

Step 1: Slice the chicken breasts into thick strips and place them in a large bowl.

Step 2: Add buttermilk, salt, white pepper, and garlic salt to the chicken. Mix well and marinate for 1 hour in the refrigerator.

Step 3: In a separate bowl, combine the flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes.

Step 4: Heat vegetable oil in a deep pan to 350°F (175°C), ensuring there is enough oil for deep frying.

Step 5: Remove the chicken strips from the marinade, allowing excess liquid to drip off, then coat them thoroughly in the flour mixture.

Step 6: Fry the coated chicken in batches in the hot oil until golden and crispy, about 6–8 minutes per batch. Drain on paper towels.

Step 7: In a small pan, combine gochujang paste, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil. Simmer over medium heat, stirring, until the sauce thickens and becomes sticky.

Step 8: Toss the crispy chicken strips gently in the warm sauce until evenly coated. Garnish with sliced spring onions, sesame seeds, and chilli flakes before serving.

Tips & Variations

For extra crunch, double dip the chicken by dipping it back into the buttermilk and then the flour mixture before frying a second time.

If gochujang paste is unavailable, substitute with a mix of chili paste and a bit of miso for similar depth of flavor.

Adjust the heat level by reducing or increasing the amount of chilli flakes in the sauce and coating mixture.

Serve with steamed rice or pickled vegetables for a complete meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and offer juicier meat. Adjust frying time slightly to ensure they are cooked through.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk helps tenderize the chicken and adds flavor, but you can substitute with plain yogurt or milk mixed with a little lemon juice or vinegar if needed.