Description

This Korean Fried Chicken Platter with Cheese Fondue Bread Bowl is a total crowd-pleaser! Double-fried crispy chicken tossed in a sweet-spicy gochujang glaze, served alongside a bubbling, golden cheese fondue right inside a crusty bread bowl. Surrounded by fries, onion rings, and dip-worthy sides — it’s bold, comforting, and absolutely made for sharing. Your next game night or weekend gathering just found its star dish!

Ingredients

Scale

For the Fried Chicken

500 g boneless chicken thighs or breast, cut into bite-sized pieces
1 cup cornstarch (or potato starch)
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp black pepper
1 cup cold sparkling water (or ice water)
Oil for deep frying

For the Korean Glaze

3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
3 tbsp honey (or corn syrup)
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp toasted sesame seeds (for garnish)

For the Cheese Fondue Bread Bowl

1 large round bread loaf (sourdough or boule-style)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup cream cheese
½ cup heavy cream
1 tbsp butter
1 tsp cornstarch (optional, for thickening)

For the Platter Sides

French fries
Onion rings
Veggie sticks (cucumber, celery, carrot – optional but refreshing!)

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Instructions

Make the Batter for Chicken:
In a mixing bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add cold sparkling water and whisk into a light batter.
First Fry:
Heat oil to 170°C (340°F). Dip chicken pieces in the batter, then fry in batches for 5–6 minutes until pale golden. Let rest for 2 minutes.
Second Fry for Extra Crispiness:
Increase oil temp to 190°C (375°F) and fry the chicken again for 2–3 minutes until deeply golden and super crispy. Drain on paper towels.
Make the Glaze:
In a saucepan, combine gochujang, soy sauce, honey, sugar, garlic, ginger, and vinegar. Simmer for 3–5 minutes until slightly thickened. Stir in sesame oil and remove from heat.
Glaze the Chicken:
Toss hot fried chicken in the glaze until fully coated. Sprinkle with sesame seeds.
Prepare the Bread Bowl:
Slice the top off the bread loaf and hollow out the center. Keep the bread pieces for dipping.
Make the Cheese Fondue:
In a saucepan, melt butter over medium-low heat. Add cream cheese and cream; stir until smooth. Mix in mozzarella and cheddar until melted and gooey. If needed, stir in a cornstarch slurry to thicken.
Broil the Bread Bowl:
Pour the cheese mixture into the hollowed bread bowl. Broil for 3–4 minutes until bubbling and golden on top.
Assemble the Platter:
Place the cheesy bread bowl in the center of a large serving tray. Arrange glazed chicken, fries, onion rings, and veggie sticks around it. Serve hot and dig into that molten cheese!

Notes

Double-frying is key! Don’t skip the second fry — that’s what makes Korean fried chicken insanely crispy.
Use cold water or sparkling water in the batter to create a light, airy crunch.
Cheese tip: If your fondue gets too thick, stir in a splash of cream. Too thin? Add a cornstarch slurry.
Serving suggestion: Keep the bread bowl warm by placing it on a warming tray or in a low oven if you’re not serving immediately.
Want a milder glaze? Reduce the gochujang and add a little more honey or brown sugar.

You can prep the chicken and glaze ahead of time. Just re-fry and toss before assembling.