Korean Fried Chicken Recipe
This Korean Fried Chicken features a crispy texture and a flavorful sweet and spicy sauce, making it a perfect dish for gatherings or casual dinners.
Ingredients
- 2 pounds Chicken breast, cut into 1-inch chunks
- 1 cup Cornstarch
- ¼ cup Flour
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 2 large Eggs, beaten
- Canola oil For frying
For the Sauce
- ¼ cup Ketchup
- 3 tablespoons Gochujang paste or chili sauce
- ¼ cup Honey
- 3 tablespoons Brown sugar
- ⅓ cup Soy sauce
- ½ cup Water
- 3 cloves Garlic, minced
- ¼ teaspoon Red pepper flakes
- 1 tablespoon Cornstarch
- 2 teaspoons Sesame oil
Instructions
- In a medium bowl, combine all the sauce ingredients: ketchup, gochujang, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil. Mix well until smooth and set it aside.
- In a large, shallow bowl, whisk together the cornstarch, flour, salt, and black pepper.
- In another bowl, add the beaten eggs and set this aside.
Cooking
- Pour about 2 inches of canola oil into a deep frying pan and heat over medium-high heat.
- Dip each chicken piece into the beaten eggs, allowing excess to drip off. Then coat the chicken in the cornstarch mixture.
- Once the chicken is coated, arrange the pieces on a plate and let them rest for 10 minutes.
- Fry the chicken in batches for 5-7 minutes until golden brown and crispy. Monitor the temperature of the oil.
- Remove the chicken and discard the oil. Toss the chicken with the prepared sauce until well coated.
- Optionally, serve with a sprinkle of green onions and sesame seeds.
Notes
- For an even crunchier texture, try double frying the chicken.
- Make extra sauce for dipping or drizzling over rice or veggies.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 15g
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