Buldak Ramen Fried Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into large pieces)
• 1 tsp salt (For seasoning the chicken)
• 0.5 tsp ground black pepper
• 1 cup all-purpose flour (For the breading)
• 0.5 cup cornstarch (Helps make the coating crispy)
• 2 large eggs (Beaten)
• 2 paquetes spicy Buldak ramen packages (Use the crushed noodles for the coating and reserve the sauce and seasoning packets)
• 6 cup vegetable oil (For frying; some of the oil will not be consumed)
• 2 tbsp butter (For the sauce)
• 2 tbsp honey (Balances the heat)
• 2 dientes garlic (Finely chopped)
• 2 tbsp green onion (Chopped, for finishing)
• 1 tbsp sesame seeds (For garnish)

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 (175 °C). 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) in the center. Drain it on a wire rack or paper towels.

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.

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.

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.

Notes

The post warns that the result is extremely spicy. The original recipe, its quantities, and its steps do not appear in the provided material; the quantities above are an approximate reconstruction. To reduce the heat, use less Buldak sauce and omit some of the dry seasoning. The nutritional information for the oil reflects the measured oil, not necessarily all the oil absorbed; the actual amount per serving will be considerably lower.

Nutrition per serving

• main course
• fried chicken
• very spicy
• Buldak
• ramen
• crispy
• fried
• Korean-inspired