Viral Hot Honey Injected Korean Fried Chicken

zaikamenuteam

The trendiest dish of 2026! A fusion of crunchy Korean coating and juicy hot-honey injection.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 people

Course: Main Course, Dinner

Cuisine: Korean, Fusion, Middle Eastern

Calories: 650

For the Chicken:

1 kg Chicken pieces (Large Bone-in)

2 cups Buttermilk

1 tbsp Salt & Pepper

1 tbsp Smoked Paprika

For the Hot Honey Injection:

1/2 cup Organic Honey

2 tbsp Gochujang Paste

1 tbsp Apple Cider Vinegar

1 tsp Garlic Powder

For the Breading:

2 cups All-purpose Flour

1 cup Cornstarch

1 tsp Baking Powder

Ice cold water (for dipping)

Instructions

Marinate: Whisk buttermilk, salt, pepper, and paprika. Submerge chicken and refrigerate for 4-6 hours.

Prepare Injection: Mix honey, Gochujang, vinegar, and garlic powder in a small pan over low heat until smooth. Let it cool.

Inject: Fill your meat injector and deliver the sauce into the thickest parts of the chicken pieces.

First Coat: Dredge injected chicken in the flour-cornstarch mix.

Double Coating: Dip quickly in ice-cold water, then back into the flour mix for extra crags.

First Fry: Deep fry at 325°F (160°C) for 8-10 minutes. Remove and rest for 5 minutes.

Second Fry: Flash fry at 375°F (190°C) for 2 minutes until ultra-crispy.

Recipe Notes

Pro Tip: For the loudest crunch (ASMR style), ensure the second fry oil is very hot.
Storage: Best served fresh, but can be reheated in an air fryer at 350°F to maintain crispiness.