Korean Fried Chicken and American Buttermilk Fried Chicken
ID: 935061db...
A head-to-head showdown between two of the world's most iconic fried chicken styles: ultra-crispy, double-fried Korean Yangnyeom chicken glazed in a sweet-and-spicy gochujang sauce, versus heavily spiced, thick-crusted American buttermilk fried chicken.
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🍳 Cooking Flow
Prep and season both batches of chicken: ginger and salt for the Korean style, and a spiced buttermilk marinade for the American style. → Make the Korean gochujang glaze by simmering the sauce ingredients and folding in fresh garlic off-heat. → Double-fry the Korean chicken (first at 325°F, then at 375°F) to achieve a shatteringly crisp texture, then toss in the glaze. → Create textured flakes in the American flour dredge using buttermilk marinade, pack it onto the chicken, and fry at 350°F until cooked through and craggy.
Cooking Steps
Brief Cooking Order
Prep and season both batches of chicken: ginger and salt for the Korean style, and a spiced buttermilk marinade for the American style. → Make the Korean gochujang glaze by simmering the sauce ingredients and folding in fresh garlic off-heat. → Double-fry the Korean chicken (first at 325°F, then at 375°F) to achieve a shatteringly crisp texture, then toss in the glaze. → Create textured flakes in the American flour dredge using buttermilk marinade, pack it onto the chicken, and fry at 350°F until cooked through and craggy.
Introduction
A head-to-head showdown between two of the world's most iconic fried chicken styles: ultra-crispy, double-fried Korean Yangnyeom chicken glazed in a sweet-and-spicy gochujang sauce, versus heavily spiced, thick-crusted American buttermilk fried chicken.
Step 1
【Korean Fried Chicken】In a bowl, toss the chicken pieces with grated ginger, black pepper, and generous salt. Let cure at room temperature for 5 minutes, or cover and refrigerate overnight.
Step 2
【American Fried Chicken】In a large bowl, whisk together buttermilk, MSG, kosher salt, ground white pepper, garlic powder, and smoked paprika. Submerge the chicken, cover, and let marinate at room temperature for 5 minutes, or refrigerate overnight.
Step 3
【Korean Fried Chicken】Prepare the dredge by whisking the cornstarch and baking soda together in a large bowl.
Step 4
【American Fried Chicken】Prepare the seasoned flour dredge by combining all-purpose flour, dried thyme, garlic powder, onion powder, celery powder, smoked paprika, MSG, and kosher salt in another large bowl.
Step 5
【Korean Fried Chicken Sauce】In a saucepan, whisk together gochujang, ketchup, soy sauce, brown rice vinegar, mirin, and palm sugar. Heat over medium heat until it begins to simmer, reduce for 1 minute, turn off the heat completely, and then stir in the chopped garlic.
Ingredients List
Important Notes
Always check that your fried chicken reaches an internal temperature of 165°F (74°C) for safe eating.
Double-frying is essential for Korean fried chicken; it expels moisture from the skin so it stays crispy even under the heavy sauce.
Adding fresh garlic to the glaze *after* turning off the heat prevents the garlic from burning or turning bitter while keeping its pungent flavor intact.
Drizzling a little marinade into the dry dredge is a secret technique that results in the ultra-crispy, flaky bits classic to Southern-style fried chicken.
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