Buttermilk fried chicken with gochujang honey glaze

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Mix chicken with buttermilk, marinade salt, paprika and garlic powder. Cover.

Refrigerate for 4–12 hours; this schedule uses the minimum 4 hours.

Mix coating flour, cornflour, baking powder and coating salt. Lift chicken from marinade, let excess drip away and press into the coating. For craggy crumbs, work some marinade into the coating before dredging. Keep raw-marinade utensils separate.

Let coated chicken stand for 10 minutes, keeping it cool.

Heat the working frying oil in a heavy pan to 170°C, never more than one-third full. Supervise the oil throughout.

Fry in uncrowded loads for 7–10 minutes, turning, until golden and the centre reaches 75°C for 30 seconds. Restore oil temperature between loads and drain on a rack. The timer includes the planned loads and handling; extend for a smaller pan.

Simmer gochujang, honey, glaze vinegar and glaze water for 2–3 minutes until glossy.

Serve immediately. Drizzle some glaze over the chicken and offer the rest alongside to keep the coating crisp.