Buldak: Korean “Fire” Fried Chicken
Fresh chilies, chili flakes and chili paste are combined to provide the "fire" in this Korean fried chicken.And you can adjust the heat level in two ways — by using less chilies in the marinade or in the sauce. Yes, it isn’t just in the marinade that heat is added to the chicken. There are chilies in the sauce as well. And the fried chicken isn’t just tossed in the sauce before serving.
- 8 chicken thighs bone-in
For the marinade
For the sauce
To complete the dish
- cooking oil for deep frying
- sliced scallions to garnish
- Rinse the chicken thighs and pat dry. Place in a bowl.
- Add the soy sauce, pepper, honey, rice wine, sliced scallion and sesame seed oil. Mix well.
- Cover and marinate in the fridge for several hours or overnight.
- In a blender or food processor, finely chop all the ingredients for the sauce. Taste, adjust the seasonings according to your preferences and set aside.
- Lift the chicken thighs from the marinade.
- Heat the cooking oil in a frying pan or wok. Fry the chicken thighs until browned and cooked through.
- Pour off the oil.
- Pour in the sauce and allow to caramelize a bit (DO NOT ALLOW TO BURN!).
- Add the chicken thighs and cook over high heat, turning often, until the sauce thickens and coats the chicken thighs.
- Arrange the chicken on a serving plate. Sprinkle with finely snipped scallions (or toasted sesame seeds) and serve hot.
Updated from a recipe originally published in July of 2012. The only difference between the old and updated recipes is the addition of gochujang.
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