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Korean Fried Chicken Pizza
...in your mind.
Korean Fried Chicken Pizza

Korean Fried Chicken Pizza

We just can't get enough of Korean inspired foods, and this pizza is no exception. The instructions below will guide you through making your own, delightfully crispy fried chicken, but you could certainly cheat buying already cooked fried chicken.

Makes 2 pizzas

Ingredients

Sauce‍

  • 1/2 cup mayo
  • 2 tablespoons chili crisp
  • 1 clove garlic, minced
  • 1 tablespoon minced chives

Pizza

  • 1 cup milk
  • 1 tablespoon ginger paste
  • 3 tablespoons garlic paste
  • 1/2 tablespoon each Kosher salt & ground black pepper
  • 3 large boneless, skinless chicken thighs
  • Oil for frying
  • 1 cup kimchi, drained and chopped
  • 2 dough balls, approximately 8-10 ounces each
  • 3/4 cup shredded smoked Gouda cheese
  • Diced green onions and toasted sesame seeds for garnish

‍Glaze

  • 2 tablespoons gochujang
  • 2 tablespoons soy
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup hot honey
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste

Dredge

  • 1 cup all purpose flour
  • 1 cup cornstarch
  • 2 teaspoons each garlic powder, onion powder, sugar
  • 1 teaspoon each kosher salt & coarsely ground black pepper
  • 1 egg
  • 1/4 cup milk

Directions

  1. Mix sauce ingredients well in a small bowl, and set aside
  2. Prep the chicken - in a large bowl put the milk, ginger & garlic paste and the salt & pepper, mix and add chicken - refrigerate
  3. Combine glaze ingredients in a small pan, warm over low heat while mixing - set aside
  4. Dredge - put the flour, cornstarch, garlic & ginger powders, sugar and salt & pepper in a large bowl
  5. Heat oil to 350 and oven to 550 (or 500 if that's as high as it'll go)
  6. Beat the egg, add to the dredge with the milk and mix well, it will be a shaggy, craggy mess - and as Martha Stewart would say, "that's a good thing"
  7. Remove chicken from milk brine, shake off excess and put into the dredge mix, pushing down to coat each side well, then remove to a tray
  8. Gently slip the pieces into the oil, and cook until approximately 165 degrees, then remove and let rest a couple minutes
  9. Chop chicken into bite size pieces, put in a bowl and drizzle with about 1/2 the glaze - coat well
  10. Shape out your dough, spread on some of the chili aioli, some kimchi, the diced chicken and finally a light sprinkling of the Gouda
  11. Bake until crust is golden brown and beautiful - anywhere from 7-12 minutes
  12. Remove and garnish with green onions and sesame seeds
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