Korean Fried Chicken Pizza

Why this formula works

The old short version never explained how the chicken became crisp or safe. Here the chicken is marinated, double-coated and cooked to a measured 74°C / 165°F before it reaches the pizza. Only a thin glaze goes on before the final bake; the rest finishes the pizza so the coating stays crisp.

Honest timing

Ingredients

• mature home-oven pizza dough ball250 g (8.8 oz)
• boneless skinless chicken thigh, cut into 2–3 cm pieces160 g (5.6 oz)
• buttermilk50 g (1.76 oz)
• plain wheat flour35 g (1.23 oz)
• cornstarch20 g (0.71 oz)
• fine sea salt, divided3 g (0.11 oz)
• garlic powder1 g
• neutral high-heat oil for shallow frying250 g (8.8 oz)
• thick, lightly seasoned tomato sauce50 g (1.76 oz)
• low-moisture mozzarella, grated80 g (2.82 oz)
• gochujang25 g (0.88 oz)
• tamari soy sauce10 g (0.35 oz)
• honey15 g (0.53 oz)
• rice vinegar10 g (0.35 oz)
• toasted sesame oil5 g (0.18 oz)
• quick-pickled cucumber, thoroughly drained35 g (1.23 oz)
• spring onion, thinly sliced15 g (0.53 oz)
• toasted sesame seeds5 g (0.18 oz)

Equipment

• pizza stone or steel and peel
• instant-read food thermometer
• heavy 20–24 cm skillet
• wire rack over a tray
• three separate bowls for raw, coated and cooked chicken

Exact method

1. 1. Place a stone or steel in the oven and preheat at maximum heat for 45 minutes. Set a wire rack beside the stove. Keep every raw-chicken utensil away from cooked chicken and ready-to-eat toppings.
2. 2. Mix the chicken with buttermilk, 1 g salt and half the garlic powder. Rest for 15 minutes while the oven heats; this is a short seasoning step, not long-term storage.
3. 3. Whisk flour, cornstarch, 1 g salt and the remaining garlic powder. Lift the chicken from the buttermilk, press it firmly into the coating, rest 5 minutes, then coat once more for craggy edges.
4. 4. Heat the frying oil in the skillet to 175°C / 347°F. Fry in one uncrowded layer for 4–6 minutes, turning as needed, until deeply golden and every piece reaches 74°C / 165°F. Move it with clean tongs to the rack.
5. 5. Whisk gochujang, tamari, honey, rice vinegar and sesame oil until glossy. Reserve 20 g in a clean finishing bowl; toss the hot cooked chicken with only enough of the remaining glaze to coat lightly.
6. 6. Open the dough to 28–30 cm on a lightly floured peel. Check that it slides, then spread the tomato sauce and mozzarella evenly, leaving a 1–2 cm rim.
7. 7. Bake on the fully heated steel for 4–6 minutes, until the base is nearly browned and the cheese is bubbling. Add the glazed cooked chicken only now; return for 60–90 seconds to heat it without softening the crust.
8. 8. Remove when the underside is dry and the chicken is piping hot. Drizzle with the reserved clean glaze, then add drained cucumber, spring onion and sesame.
9. 9. Rest for 1 minute and slice. The cold pickle should stay crisp and the chicken coating should still have distinct ridges rather than a wet, breaded surface.