Ingredients:
For the Fried Chicken:
500g boneless chicken, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
Oil, for frying
For the Korean Glaze:
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp sesame oil
For the Creamy Drizzle:
½ cup mayonnaise
1 tbsp Sriracha (adjust to taste)
1 tsp honey
1 tsp lime juice
Instructions:
Marinate the Chicken:
Ingredients:
For the Fried Chicken:
500g boneless chicken, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
Oil, for frying
For the Korean Glaze:
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp sesame oil
For the Creamy Drizzle:
½ cup mayonnaise
1 tbsp Sriracha (adjust to taste)
1 tsp honey
1 tsp lime juice
Instructions:
Marinate the Chicken:
