Buldak Ramen Fried Chicken

Steps

1. 1

   Cut the chicken into large pieces and pat it very dry with paper towels. Season all over with the salt and pepper.

2. 2

   Place the flour and cornstarch in a bowl and mix them together. Beat the eggs in another bowl. Crush the Buldak ramen noodles into small pieces, but do not turn them completely into powder; place them in a third bowl and mix in some of the reserved dry seasoning.

3. 3

   Dredge each piece of chicken in the flour mixture, shaking off the excess. Dip it into the beaten egg, then coat it again with the flour mixture.

4. 4

   Dip the chicken in the egg again and press it into the crushed Buldak noodles to form a generous, crispy coating. Place the breaded pieces on a wire rack while you heat the oil.

5. 5

   Heat the vegetable oil in a heavy pot or deep fryer to 350 °F (180 °C) (175 °C (350 °F)). Do not fill the pot more than halfway, and work in batches so the temperature does not drop too much.

6. 6

   Fry the chicken in batches for approximately 5 to 7 minutes, turning once, until golden brown, very crispy, and cooked to 165 °F (74 °C) (74 °C (165 °F)) in the center. Drain it on a wire rack or paper towels.

   Start 7-minute timer
7. 7

   Melt the butter in a skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, until fragrant but not overly browned.

   Start 1-minute timer
8. 8

   Add the Buldak sauce packets and honey. Stir and cook for 1 to 2 minutes, until the sauce is glossy and slightly thickened.

   Start 2-minute timer
9. 9

   Add the fried chicken to the skillet and gently toss until coated with the sauce. Work quickly to preserve some of the crispiness.

10. 10

    Serve immediately. Finish with chopped green onion and sesame seeds. Warn diners that the dish is extremely spicy.