Ramadan Day 19 - Butterfly Korean Honey Fried Chicken

Ingredients

• 4 pieces Chicken Leg (bone‑in, skin‑on, butterflied)
• 1 cup Buttermilk (full‑fat)
• 2 tablespoons Pickle Juice (from dill pickles)
• 1 teaspoon Salt (for marinate)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Paprika
• 0.25 cup Potato Starch (for dry batter)
• 0.25 cup Corn Starch
• 0.25 cup Rice Flour (gluten‑free)
• 3 cups Vegetable Oil (high smoke point for deep frying)
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Soy Sauce (low sodium)
• 2 tablespoons Honey (prefer raw)
• 1 tablespoon Thai Chili Paste (or finely chopped fresh Thai chilies)
• 1 tablespoon Sesame Seeds (optional garnish)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Butterfly the Chicken Legs

   Place each chicken leg on a cutting board, slice down the middle of the bone without cutting through the skin, and open like a book to create a butterfly shape.

   Time: PT10M

2. Prepare the Marinade

   In a mixing bowl whisk together buttermilk, pickle juice, salt, black pepper, garlic powder, and paprika.

   Time: PT5M

3. Marinate Overnight

   Add the butterflied chicken legs to the bowl, coat thoroughly, then transfer to a zip‑top bag or covered container and refrigerate for at least 8 hours (overnight).

   Time: PT8H

4. Make the Dry Batter

   In a separate bowl combine potato starch, corn starch, rice flour, and a pinch of salt; whisk until uniform.

   Time: PT5M

5. Coat the Chicken

   Remove chicken from the fridge, let excess marinade drip off, then dredge each piece in the dry batter, shaking off excess. Place coated chicken on a rack and let rest for 10 minutes.

   Time: PT10M

6. Heat Oil to 325°F (First Fry)

   Fill the deep frying pot with vegetable oil, attach the thermometer, and heat to 325°F.

   Time: PT10M

   Temperature: 325°F

7. First Fry

   Carefully lower the chicken pieces into the oil. Fry for about 8 minutes, or until the coating is lightly golden and the internal temperature reaches 150°F.

   Time: PT8M

   Temperature: 325°F

8. Raise Oil Temperature to 350°F (Second Fry)

   After the first fry, increase the heat and bring the oil up to 350°F.

   Time: PT5M

   Temperature: 350°F

9. Second Fry for Extra Crispiness

   Return the chicken to the hot oil and fry for an additional 2 minutes, until deep golden‑brown and the internal temperature reaches 165°F.

   Time: PT2M

   Temperature: 350°F

10. Drain and Rest

    Lift the chicken with tongs onto a wire rack set over paper towels to drain excess oil.

    Time: PT5M

11. Prepare the Gochujang Honey Sauce

    In a saucepan combine gochujang and soy sauce; bring to a gentle simmer over medium heat, stirring constantly until the mixture thickens slightly.

    Time: PT5M

    Temperature: medium heat

12. Add Thai Chili Honey Mix

    Stir in honey and Thai chili paste until fully incorporated and the sauce is glossy.

    Time: PT2M

13. Glaze the Chicken

    Brush the hot sauce generously over each fried chicken piece, ensuring an even coating. Let the glaze set for 2 minutes before serving.

    Time: PT3M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

1g