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You are here: Home / All Recipes / Buldak: Korean “Fire” Fried Chicken

Buldak: Korean “Fire” Fried Chicken

Connie Veneracion
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.
Prep Time 15 mins
Cook Time 20 mins
Marinating time 8 hrs
Total Time 8 hrs 35 mins
Course Main Course
Cuisine Korean
Servings 4 people

Ingredients
  

  • 8 chicken thighs bone-in

For the marinade

  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons honey
  • 3 tablespoons rice wine
  • 1 stalk scallion finely sliced
  • 1/2 teaspoon sesame seed oil

For the sauce

  • 2 bird’s eye chilies
  • 1 teaspoon chili flakes
  • 1 teaspoon gochujang (Korean chili paste available in Asian groceries)
  • 1 ripe pear cored
  • 2 shallots
  • 4 cloves garlic
  • 4 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame seed oil
  • 2 tablespoons honey

To complete the dish

  • cooking oil for deep frying
  • sliced scallions to garnish

Instructions
 

  • 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.

Notes

Updated from a recipe originally published in July of 2012. The only difference between the old and updated recipes is the addition of gochujang. 
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

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