Buldak (Spicy Crispy Chicken)
Korean fire chicken coated in a gochujang-butter glaze, crispy on the outside and sticky-sweet inside. Serve with rice and pickled veggies to cool the heat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb boneless, skinless chicken thighs (or breasts)
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp butter
- 1 tbsp soy sauce
- 1.5 tbsp granulated sugar
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds and scallions, chopped (for garnish)
Instructions
- 1
Pat chicken dry with paper towels and season both sides with salt and black pepper.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until it shimmers.
- 3
Place chicken skin-side down (or smooth side if using breasts) and sear without moving for 7–8 minutes until golden brown and crispy.
- 4
Flip chicken and cook the other side until internal temp hits 165°F, ~6 minutes.
- 5
Reduce heat to low. In a small bowl, whisk gochujang, butter, soy sauce, sugar, and vinegar until smooth.
- 6
Pour sauce over chicken and toss for 2–3 minutes until sticky, glossy, and coated. Garnish with sesame seeds and scallions.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- small mixing bowl
- whisk
- instant-read thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
