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Spicy Korean style fried chicken dog

Skip the takeout and go for this spicy Korean-style hot dog. 



Buttermilk brine

  • 3 large chicken thighs ( skin on, deboned and sliced into 9 strips)
  • 1 1/2 cups buttermilk
  • 2 large lemon peels
  • 3 crushed garlic cloves
  • 1.5 Lt. oil for frying

Dry dredge

  • 1 cup cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne

Gochujang ketchup

  • 1/3 cup Gochujang paste
  • 3 tablespoons ketchup
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic minced

Sesame pickles

  • 1 cup cucumber (sliced into thin coins)
  • 1/4 cup white vinegar
  • 1 tablespoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon black sesame seeds


Buttermilk brine 

  1. In a large mixing bowl, combine all ingredients. Soak chicken in the brine in the fridge for 2 hours overnight for best results. reserve

Dry dredge

  1. In a large mixing bowl, combine all ingredients. Reserve for chicken 

Gochujang ketchup

  1. In a small mixing bowl, combine all ingredients. 

Sesame pickles 

  1. In a small bowl, combine all ingredients. Allow cucumbers to marinate for 30 minutes. 

To Fry chicken 

  1. In a Dutch oven, add the vegetable oil and heat 350 degrees using a thermometer to maintain the temperature. Remove the chicken from the buttermilk marinade and coat with the dry dredge. Fry chicken until cooked through (about 4-5 minutes). Remove from oil and season with salt.

To build

  1. Slather some gochugang ketchup in the hotdog bun, add the fried chicken and nestle one side with the cucumbers. Add American cheese and mayo if desired. Enjoy. 

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