Korean Fried Chicken and Cucumber Salad

John and Lisa are now offering four terrific home-cooked takeaways from their weekend kitchen. Here’s a sensational Korean-style fried chicken dish that has a mouth-watering, sticky, sweet, spicy sauce.

Korean Fried Chicken and Cucumber Salad

For 4 people


Korean Fried Chicken

  • 600g organic chicken thighs, skinless and deboned

  • 600ml buttermilk

  • 1 teaspoon of salt and pepper

  • 1 tbsp garlic powder

  • 1 tablespoon gochugaru (Korean chili flakes)

  • Vegetable oil for frying

  • Sesame seeds, for serving

For the coating

The sauce

  • 2 cloves garlic, grated or garlic paste

  • An inch of fresh ginger, grated or ginger paste

  • 5 tablespoons rice syrup or agave syrup

  • 5 tablespoons gochujang (Korean chili paste)

  • 5 tablespoons apple or rice vinegar

  • 1 tablespoon gochugaru (Korean chili powder)

cucumber salad

  • 1 large cucumber or 4 small

  • 1 red pepper, diced

  • 2 spring onions, sliced

  • A handful of fresh coriander, chopped

  • Black sesame seeds, for sprinkling



1. Cut the chicken thighs in half lengthwise. Place the buttermilk, garlic powder and gochugaru in a large bowl. Add the chicken, toss well until completely coated, cover and place in the refrigerator to marinate for a few hours or overnight.

2. Remove the chicken from the refrigerator, in another large bowl or shallow dish, combine all the ingredients for the coating. Dip a piece of chicken in the dry coating, once well coated place it on a wire rack while you finish the rest of the pieces.

3. Prepare the sauce by putting all the ingredients in a saucepan. Bring to a boil and stir everything. Remove from heat and set aside.

4. Wash the cucumber. Cut into long rough pieces, crush a little with a rolling pin or something heavy, this will help it take on the flavors of the dressing.

5. Place all the dressing ingredients in a bowl and mix. Add the cucumber, spring onions, chilli and a little water. Add a pinch of black sesame seeds. Mix everything together, sprinkle with coriander and set aside.

6. Heat the oil to 180℃, if you don’t have a thermometer, you can gently place the stick of a wooden spoon into the oil. If there are bubbles around the stick, the oil is ready. Fry the chicken a few pieces at a time for 5 minutes until it floats and is golden brown. Carefully remove from the oil and cook the remaining chicken pieces.

7. When ready to serve, lay the chicken in a few pieces at a time, for a second fry, for an additional 3 minutes until super crispy.

8. Add cooled sauce and sprinkle with sesame seeds. Serve the chicken stacked on a plate with your cucumber salad on the side and an extra helping of sauce for dipping!

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