Buldak is a Korean fried chicken dish known for its extreme spiciness but you can control the amount of heat by using less chilis (or chili paste or powder). What I do not recommend “less” of is the marinating time. The chicken just won’t get the depth of flavor and coloring without sitting overnight in the fridge in the soy and spice marinade.
If you want a faster cooking buldak, use chicken fillets. But fried chicken is so much tastier when bone-in chicken pieces are used so I opted for thighs — bone in and skin on.
Based on a recipe from Trifood.
- Rinse the chicken thighs and pat dry. Place in a bowl.
- Add the soy sauce, pepper, honey, rice wine, sliced scallion and sesame seed oil. Mix well.
- Cover and marinate in the fridge for several hours or overnight.
- In a blender or food processor, finely chop all the ingredients for the sauce. Taste, adjust the seasonings according to your preferences and set aside.
Buldak: Korean "fire" chicken
- marinated chicken
- Buldak sauce
- 1 cup oil for frying
- Lift the chicken thighs from the marinade.
- Heat the cooking oil in a frying pan or wok. Fry the chicken thighs until browned and cooked through.
- Pour off the oil.
- Pour in the sauce and allow to caramelize a bit (DO NOT ALLOW TO BURN!).
- Add the chicken thighs and cook over high heat, turning often, until the sauce thickens and coats the chicken thighs.
- Arrange the chicken on a serving plate. Sprinkle with finely snipped scallions (or toasted sesame seeds) and serve hot.