CRISPY Popcorn “Buldak” Chicken! (Korean FIRE Chicken 치즈불닭)

In the labyrinthine alleys of Seoul, where the neon lights cast a sultry glow and the hum of the city becomes a distant murmur, there's a dish that doesn't just sing—it screams. Korean fire chicken, or 'Buldak', is not for the faint-hearted. It's a dish that grabs you by the collar, looks you straight in the eye, and dares you to take another bite. The fiery embrace of gochugaru and gochujang, combined with the tender allure of well-marinated chicken, creates a symphony of flavors that's as addictive as it is punishing.

But it's not just about the heat. There's an artistry to Buldak, a balance that's struck between the fire and the flavor. Dive beneath the initial blaze and you'll find notes of sweetness, a hint of smokiness, and the umami richness that Korean cuisine does so masterfully. It's a dish that demands respect, not just for its heat but for the depth of its flavor profile. And as you sit there, sweat beading on your forehead, reaching for another piece despite the burn, you realize that fire chicken isn't just a meal—it's an experience, a rite of passage for anyone who claims to love the thrill of spice. I hope you dig! 🤘🏼 Adam

Yield: 4-6

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Korean Fire Chicken (Cheese Buldak 치즈불닭)

Ingredients

Fried Chicken

• 1 pound boneless, skinless chicken thighs, cut into small bite-sized pieces
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 clove garlic, grated
• Black Pepper, to taste
• Kosher Salt, to taste
• 1 cup potato starch
• Oil for frying

Fire Sauce

• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes), or to taste
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tsp Sesame Oil
• 1 tablespoon honey or sugar
• 2 garlic cloves, minced
• 1 teaspoon grated ginger

To Serve

• 2 cups Mozzarella Cheese, grated
• 2 green onions, sliced thinly
• Sesame seeds, for sprinkling

Instructions

Fried Chicken

1. In a bowl, combine the beaten egg, soy sauce, grated garlic, salt, and pepper. Add the chicken pieces and mix well to coat. Allow to marinate for at least 30 minutes to 1 hour in the refrigerator.
2. Heat the oil in a deep pan over medium-high heat to 350°F (175°C).
3. Remove the chicken from the marinade, allowing excess to drip off. Place potato starch in a shallow bowl or dish. Coat each marinated chicken piece thoroughly in the potato starch, shaking off any excess. Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes. If you prefer extra crispy chicken, you can double fry the pieces, allowing for 5 minutes in between each fry.
4. As they finish, place the fried chicken chunks on a plate lined with paper towels to remove excess oil.

For Sauce and Serving

1. Whisk all ingredients together until smooth, set aside.
2. Place the fried chicken in a large bowl then pour the sauce over and toss until all of the pieces are evenly coated in sauce. Transfer the chicken pieces to a cast iron skillet or casserole dish. Add the grated mozzarella cheese on top, then broil for 2-3 minutes, until the cheese is melted and browned. Garnish with scallion and sesame seeds then CRUSH!

Adam's Notes

• You can make this with store-bought fried chicken in a pinch, I've done it. It still rocks.