Gochujang Butter Fried Chicken (Korean Fakeaway)
This is the fakeaway that outdoes the takeout bag: boneless chicken thighs double-fried until the crust shatters, then tossed in a sticky gochujang-honey-butter glaze that glosses every nook without ever turning soggy. The double fry is the whole secret — the first pass cooks the chicken through, and the second crisps the coating so it holds up under the sauce. Whisking cold butter into the warm glaze at the very end gives it a silky, almost caramel-like finish that melts into the heat instead of standing apart from it. Pile it over steamed rice with quick-pickled cucumbers and you've got a Friday-night takeout fix that comes together in about 45 minutes.
Dinner · High-protein, Spicy, Fakeaway • 45 min
Ingredients
- For the chicken:
- 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 1 cup buttermilk (or ¾ cup whole milk plus 1 tablespoon lemon juice)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Neutral oil (such as vegetable or peanut oil), for frying
- For the gochujang butter glaze:
- 3 tablespoons unsalted butter, cut into cubes
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- For serving:
- Steamed white rice, for serving
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Quick-pickled cucumbers or sliced radishes, for serving
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Steps
- Marinate the chicken: In a medium bowl, toss the chicken pieces with the buttermilk and a pinch of salt. Let sit at room temperature for 15 minutes (or cover and refrigerate for up to 2 hours).
- Make the glaze: In a small saucepan over medium-low heat, combine the gochujang, honey, soy sauce, rice vinegar, and garlic. Cook, whisking, until the mixture bubbles and thickens slightly, 1 to 2 minutes. Remove from the heat and whisk in the butter cubes one at a time until the sauce is glossy and smooth, then stir in the sesame oil. Keep warm.
- Set up the dredge: In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and garlic powder. Working in batches, lift the chicken from the buttermilk, letting the excess drip off, and toss in the flour mixture, pressing firmly so the coating clings. Shake off the excess and place on a wire rack.
- Heat the oil: Pour about 1½ inches of oil into a large Dutch oven or heavy pot and heat over medium-high to 350°F on an instant-read thermometer.
- First fry: Working in batches so the pot isn't crowded, fry the chicken until pale golden and cooked through to 165°F at the center, 4 to 5 minutes per batch. Transfer to a wire rack set over a baking sheet and let rest while you fry the remaining batches.
- Second fry: Raise the oil temperature to 375°F. Fry the chicken again in batches until deep golden brown and very crisp, 2 to 3 minutes. Transfer back to the rack and season lightly with salt while hot.
- Glaze and serve: In a large bowl, toss the hot chicken with the warm glaze until every piece is glossy and coated. Pile over steamed rice, scatter with the scallions and sesame seeds, and serve with quick-pickled cucumbers or radishes on the side.
Tips & Variations
Make Ahead
Marinate the chicken up to 2 hours ahead and refrigerate. Make the glaze up to 2 days ahead and store it in the fridge; reheat gently and whisk in the butter just before tossing so it stays glossy. The chicken is crispiest fried to order — the double fry doesn't hold well, so plan to fry right before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an air fryer or a 400°F oven for 5 to 7 minutes to re-crisp the coating — the microwave will make it soggy. Store the glaze separately if you can, and drizzle it over reheated chicken or rice.
Substitutions
For a lighter, hands-off version, skip the oil: toss the coated chicken with 1 tablespoon of neutral oil and air-fry at 400°F for 12 to 14 minutes, shaking once, until crisp and cooked to 165°F — no double fry needed. Bone-in thighs or wings work too; extend the first fry to 8 to 10 minutes and check for 165°F. To go gluten-free, use a 1:1 gluten-free flour blend and tamari in place of the soy sauce. Dial the heat down by halving the gochujang and adding a spoonful of ketchup, or swap it for sriracha mixed with a little miso. For a meatless version, use extra-firm tofu or cauliflower florets and shorten the first fry by a minute. Serve the chicken in lettuce wraps or tucked into tortillas for a handheld take.
Nutrition
Per serving: About 1½ cups chicken with glaze (rice not included)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
