Grammy's Kitchen · Fried Chicken · Korean Fried Chicken
One of 60 fried chicken recipes we measured
22 cooks on www.lecremedelacrumb.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 3% | 3% |
| egg | 0% | 0% |
| liquid | 3% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 2% | 0% |
| fat | 3% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 chicken breasts (cut into 1-inch pieces) |
| 245 g | 1 cup buttermilk |
| 60 g | 1/2 cup flour |
| 51 g | 1/3 cup corn starch |
| 218 g | 1 cup vegetable oil |
| 53 g | 1/4 cup brown sugar |
| 3 tablespoons gochujang sauce (see note) | |
| 6 g | 2 teaspoons minced garlic |
| 2 g | 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger) |
| 1 g | 1/2 teaspoon crushed red pepper flakes |
| 30 g | 2 tablespoons rice vinegar |
| 85 g | 1/3 cup soy sauce |
| 85 g | 1/4 cup honey |
| 27 g | 2 tablespoons sesame oil (toasted sesame oil if you have it) |
Method: 7 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good flavor, but way too hot I cut all the spices in half, as my husband can't handle spicy foods. I did not cut the gochujang in half, but probably should have. My husband couldn't eat it. I was able to push through it, but it was even getting to me at th” — a cook, 3.0★
“Recipe is confusing. One part says mix flour, cornstarch, garlic powder, salt and pepper together. Another part of recipe says to put flour and cornstarch in separate bowls. And the recipe says nothing about garlic powder, salt and pepper in flour and cornstar” — a cook, 4.0★