Korean Crispy Chicken | Cooking Professionally

Ingredients

• ***For the chicken and marinade:***
• 4 chicken breasts, sliced into long thick strips
• 1 cup buttermilk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic salt
• ***For the coating:***
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon baking powder
• 1 teaspoon chili flakes
• 4 cups vegetable oil, plus more as needed, for deep frying
• ***For the sauce:***
• 2 tablespoons gochujang paste
• 2 tablespoons honey
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce
• 2 cloves garlic, peeled and minced
• 2 teaspoons minced ginger
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 3 spring onions, sliced into thin strips
• 1 teaspoon sesame seeds
• 1/2 teaspoon chili flakes or red pepper flakes