Ramadan Day 19 - Butterfly Korean Honey Fried Chicken
Ramadan Day 19 - Butterfly Korean Honey Fried Chicken is a medium Korean recipe that serves 4. 500 calories per serving. Recipe by Chili Pepper Cooks on YouTube.
Prep: 8 hrs 30 min | Cook: 35 min | Total: 9 hrs 20 min
Cost: $14.97 total, $3.74 per serving
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
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
Prepare the Marinade
In a mixing bowl whisk together buttermilk, pickle juice, salt, black pepper, garlic powder, and paprika.
Time: PT5M
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
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
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
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
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
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
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
Drain and Rest
Lift the chicken with tongs onto a wire rack set over paper towels to drain excess oil.
Time: PT5M
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
Add Thai Chili Honey Mix
Stir in honey and Thai chili paste until fully incorporated and the sauce is glossy.
Time: PT2M
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
Dietary info: Gluten-Free (using rice flour), Contains Dairy, Contains Honey, Contains Soy
Allergens: Dairy, Soy, Honey
Ingredient Substitutions
- Instead of Chicken Leg: Chicken thigh
- Instead of Buttermilk: Milk with 1 tbsp lemon juice per cup
- Instead of Pickle Juice: Apple cider vinegar
- Instead of Rice Flour: All‑purpose flour (if gluten is not a concern)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Gochujang: Korean chili powder mixed with miso
- Instead of Soy Sauce: Tamari
- Instead of Honey: Maple syrup
- Instead of Thai Chili Paste: Sriracha
Equipment Needed
- Mixing Bowl
- Zip‑Top Bag (optional)
- Whisk (optional)
- Deep Frying Pot
- Kitchen Thermometer
- Tongs
- Wire Rack
- Paper Towels (optional)
- Saucepan
- Basting Brush (optional)
Critical Steps — Do Not Skip
- Butterflying the chicken legs evenly without cutting through the skin.
- Maintaining precise oil temperatures (325°F then 350°F) for the double‑fry.
- Allowing the batter to rest before frying to achieve a light, airy crust.
- Thickening the gochujang sauce to the right consistency before adding honey.
Chef Tips from the Video
- Using a blend of potato starch, corn starch, and rice flour creates an ultra‑light, extra‑crisp crust.
- A wire rack over paper towels prevents the chicken from steaming after frying.
- For extra shine, brush the glaze with a thin layer of melted butter just before serving.
Troubleshooting
Batter falls off during frying.
Pat the chicken dry before coating and let the coated pieces rest for 10 minutes so the batter adheres.
Chicken is soggy instead of crisp.
Verify oil temperature; a lower temperature yields a soft crust. Double‑fry at 325°F then finish at 350°F.
Sauce is too thin.
Simmer the sauce a little longer to reduce, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to regain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat in oven.
Room temperature: Not recommended; can sit at room temperature for no more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Prepare the gochujang honey sauce a day ahead and refrigerate.
- Fried chicken can be reheated in a preheated 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Butterfly Korean Honey Fried Chicken in Korean cuisine?
Korean fried chicken, known as "yangnyeom chicken" when coated in a sweet‑spicy sauce, became popular in the 1970s as street food. The butterfly cut allows a larger surface area for the ultra‑crisp double‑fry and makes the dish ideal for sharing during celebrations like Ramadan or Korean holidays.
What are the traditional regional variations of Korean honey fried chicken in Korea?
In Seoul, the sauce often leans sweeter with honey, while in Busan the emphasis is on spicier gochujang. Some regions add toasted sesame seeds or crushed peanuts for extra texture, and Jeju island versions may use local citrus honey.
How is authentic Korean honey fried chicken traditionally served in Korea?
It is typically served hot on a platter, sprinkled with toasted sesame seeds and sliced green onions, and accompanied by pickled radish (danmuji) and a cold beer. It can also be wrapped in lettuce leaves with a dab of ssamjang for a bite‑size snack.
What occasions or celebrations is Butterfly Korean Honey Fried Chicken traditionally associated with in Korean culture?
The dish is a favorite for gatherings such as Chuseok (Korean Thanksgiving), birthday parties, and late‑night street‑food outings. Its shareable nature also makes it popular during Ramadan if prepared by Korean‑inspired home cooks.
How does Butterfly Korean Honey Fried Chicken fit into the broader Korean cuisine tradition?
It exemplifies Korea’s love for bold flavors—sweet, spicy, and savory—combined with a focus on texture. The double‑fry technique mirrors the Korean emphasis on crispy exteriors, while the gochujang‑honey glaze reflects the balance of heat and sweetness found in many Korean dishes.
What are the authentic traditional ingredients for Korean honey fried chicken versus acceptable substitutes?
Traditional ingredients include chicken legs, buttermilk, potato starch, corn starch, rice flour, gochujang, soy sauce, honey, and Korean chili paste. Acceptable substitutes are milk‑lemon juice for buttermilk, all‑purpose flour if rice flour isn’t available, and sriracha in place of Thai chili paste.
What other Korean dishes pair well with Butterfly Korean Honey Fried Chicken?
Pair it with steamed short‑grain rice, Korean coleslaw (myeolchi bokkeum), pickled radish, or a light cucumber‑soy salad. A cold barley tea (bori‑cha) or a crisp lager balances the richness of the fried chicken.
What makes Butterfly Korean Honey Fried Chicken special or unique in Korean cuisine?
The butterfly cut maximizes surface area for a double‑fry, creating an exceptionally light and crunchy crust. The glaze combines gochujang’s deep umami with honey’s natural sweetness, delivering a flavor profile that’s both familiar and distinctively Korean.
What are the most common mistakes to avoid when making Butterfly Korean Honey Fried Chicken?
Common errors include cutting the chicken too thin, which can cause uneven cooking; not maintaining oil temperature, leading to soggy coating; and skipping the 10‑minute batter rest, which reduces crispness. Also, over‑mixing the batter creates a gummy texture.
Why does this recipe use a double‑fry method instead of a single fry?
The first fry at 325°F cooks the chicken through and sets the batter without over‑browning. The second fry at 350°F quickly crisps the exterior, giving the signature airy crunch that Korean fried chicken is known for.
Can I make Butterfly Korean Honey Fried Chicken ahead of time and how should I store it?
Yes. Marinate the chicken overnight, and the fried chicken can be refrigerated for up to 3 days. Reheat in a preheated 350°F oven for 5‑7 minutes to restore crispness, then brush with fresh glaze before serving.
What does the YouTube channel Chili Pepper Cooks specialize in?
The YouTube channel Chili Pepper Cooks specializes in bold, flavor‑forward recipes that blend Asian techniques with home‑cooking practicality, often focusing on street‑food inspired dishes and festive meals.
How does the YouTube channel Chili Pepper Cooks' approach to Korean cooking differ from other Korean cooking channels?
Chili Pepper Cooks emphasizes quick, approachable methods like overnight marinades and double‑frying using common kitchen tools, whereas many Korean channels focus on restaurant‑style equipment. The channel also integrates cross‑cultural twists, such as adding Thai chili honey for extra heat.
Last updated: August 29, 2026
