Gochujang Honey Garlic Fried Chicken Sourdough Focaccia
The Ultimate Gochujang Honey Garlic Fried Chicken Sourdough Focaccia
A fusion masterpiece combining the airy, fermented crunch of sourdough with the bold, spicy-sweet soul of Korean Fried Chicken.
Introduction
Elevate your weekend baking with this high-hydration Gochujang Honey Garlic Fried Chicken Sourdough Focaccia. This recipe bridges the gap between artisanal bread making and street-food cravings. We start with a 48-hour fermented sourdough base for unparalleled flavor and texture, then top it with crispy, double-fried chicken nuggets glazed in a sticky, umami-rich Gochujang honey sauce. It’s spicy, sweet, salty, and incredibly airy.
Ingredients
The Sourdough Focaccia
- 100g Active Sourdough Starter (bubbly)
- 425g Warm Water (filtered)
- 500g Bread Flour (high protein)
- 12g Sea Salt
- 50g Extra Virgin Olive Oil (plus more for pan)
The Fried Chicken
- 500g Boneless Chicken Thighs (1-inch pieces)
- 1/2 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 1 tsp Garlic Powder & Ginger Powder
- Neutral Oil for frying
Gochujang Honey Garlic Sauce
- 3 tbsp Gochujang (Korean chili paste)
- 3 tbsp Raw Honey
- 5 cloves Garlic (minced)
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Toasted Sesame Oil
Step-by-Step Instructions
- Prepare the Focaccia Dough: In a large bowl, whisk starter and water. Add flour and salt; mix into a shaggy dough. Let rest (autolyse) for 30 minutes. Perform 4 sets of “stretch and folds” every 30 mins. Cover and bulk ferment at room temp for 4-6 hours, then refrigerate for 12-24 hours.
- Second Proof & Bake: Transfer cold dough to an oiled 9×13 pan. Let rise for 2-4 hours until jiggly and bubbly. Drizzle with olive oil, dimple deeply with your fingers, and sprinkle with flaky salt. Bake at 450°F (230°C) for 20-25 minutes until golden brown.
- Fry the Chicken: Season chicken pieces with garlic and ginger powder. Dredge in the cornstarch/flour mix. Fry in 350°F oil for 5 minutes. Remove and let rest, then double-fry for 2 minutes at 375°F for maximum crunch.
- Glaze the Chicken: In a small saucepan, simmer garlic, gochujang, honey, soy sauce, and vinegar over medium heat until thickened (about 3 minutes). Stir in sesame oil. Toss the hot fried chicken in the sauce until fully coated.
- Assemble: Slice the warm focaccia. Top generously with the Gochujang Honey Garlic Chicken. Garnish with sliced scallions and toasted sesame seeds.
Fact-Check: Why This Works
- Sourdough Fermentation: The long fermentation breaks down gluten and phytic acid, making the focaccia easier to digest and giving it a distinct tangy profile that cuts through the rich fried chicken.
- The “Double Fry”: A staple of Korean Fried Chicken (KFC), this technique renders out the fat and creates a shatteringly crisp crust that stays crunchy even after being tossed in the honey-garlic glaze.
- Gochujang: This fermented chili paste provides a complex “funk” and heat level that simple hot sauces lack, perfectly balancing the sweetness of the honey.
FOOD ALLERGY DISCLAIMER: This recipe contains several common allergens, including Wheat (Gluten) in the flour and sourdough starter, Soy in the soy sauce and gochujang, and Sesame in the oil and garnish. Gochujang may also contain traces of barley or fermented soy products. Always check the labels of prepared sauces for hidden allergens and cross-contamination risks. If you have a honey allergy, substitute with maple syrup or agave.
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