I use it in lots of recipes (beef bulgogi, Pork ramen, Korean steak grilled cheese, sticky Asian ribs to name a few). It's a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I’ve prefer the paste, rather than the sauce for a stronger flavour. Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. What do we need? For the crispy chicken: For the Korean-style sauce: What is gochujang? As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken. If you've never had it, you've got to give it a go (especially this Chicken burger version with honey mustard coleslaw). I'm using my popular buttermilk chicken to start off this recipe. That's what happens with this Korean Fried Chicken Recipe. That moment when everyone wants to focus all of their senses on what they're eating, and nothing else matters. Just quiet, wide-eyed, satisfied munching, with the occasional ' Mmmmm' and ' oh my god, it's so good' until it's all gone. One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. We love to eat this with rice, noodles, or my personal favourite - stuffed into bao buns! The sauce is so rich, flavourful and complex and it comes together very easily - just throw all the ingredients in a pan and bubble it up. The best Korean Fried Chicken - crispy coated buttermilk fried chicken smothered in a spicy Korean-inspired gochujang sauce.

Korean fried chicken sides