Buldak Korean Fire Chicken (Printable Format)
Smoky hot chicken in a fiery, tangy Korean-inspired sauce
# Needed Ingredients:
→ Boiled Chicken
01 -
2.2 pounds chicken pieces
02 -
1 teaspoon salt
03 -
1/2 teaspoon ground turmeric
04 -
1 teaspoon ground cumin
05 -
1/2 cup water
06 -
1 teaspoon ground black pepper
→ Sauce Slurry
07 -
2 tablespoons plain yogurt
08 -
1/2 medium tomato, chopped
09 -
1 teaspoon chili powder
10 -
1 teaspoon salt
11 -
2 small green chilies, chopped (or 1/2 large green chili, chopped)
12 -
1/2 cup whole milk
→ Final Sauce Components
13 -
1 medium onion, chopped
14 -
1 tablespoon ginger garlic paste
15 -
1 cup ketchup
16 -
Coconut oil, for frying
17 -
Fresh coriander, for garnish
# Preparation Steps:
01 -
Combine chicken pieces with salt, cumin, pepper, and turmeric. Place in a pot with water and simmer on medium heat until the meat is tender. Reserve the cooking liquid as chicken stock and set the cooked chicken aside.
02 -
In a blender, combine yogurt, 1/2 cup reserved chicken stock, chopped tomato, green chilies, milk, chili powder, and salt. Blend until smooth.
03 -
In a skillet, heat coconut oil over medium-high heat. Fry the cooked chicken pieces until golden brown on all sides. Remove chicken and set aside. Reserve 2 tablespoons of the frying oil.
04 -
In a large pan, use 2 tablespoons reserved chicken oil to sauté onions over medium heat until caramelized. Add ginger garlic paste and cook briefly until fragrant. Add the blended slurry and stir well. Adjust consistency with remaining chicken stock if needed.
05 -
Stir ketchup into the sauce and let it come to a gentle bubble. Add the fried chicken pieces, ensuring they are well coated. Reduce heat to low and simmer, uncovered, for 20 minutes to allow flavors to meld. Garnish with fresh coriander before serving.
# Supplementary Details:
01 -
Use gloves when handling chili peppers to avoid skin irritation.