Description
Crispy, sweet, and spicy Korean Fried Chicken is a delectable fusion of flavors that combines the crunch of American-style fried chicken with the bold, tangy-sweet taste of Korean cuisine. This dish features tender chicken pieces coated in a crispy cornstarch crust, then tossed in a rich, glossy sauce that balances honey, brown sugar, soy sauce, and the distinctive kick of gochujang.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- Vegetable oil for frying
Korean Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
Garnish:
- Green onions
- Toasted sesame seeds
- Red chilis, sliced
Instructions
- Prepare the chicken: Toss the chicken pieces through the beaten egg, then dredge through cornstarch. This creates a light, crispy coating that will stay crunchy even after being sauced.
- Fry the chicken: Add about 3 inches of oil to a heavy-bottom pan and heat to 375°F. Carefully add the coated chicken pieces to the hot oil and fry in batches for about 3 to 4 minutes per batch. The chicken should be golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken.
- Make the sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant. This step infuses the butter with aromatic flavors. Stir in the brown sugar and honey, cooking for about 1 minute until the sugar dissolves completely.
- Finish the sauce: Add the soy sauce, rice vinegar, sesame oil, and gochujang to the skillet. Stir well to combine all ingredients and cook for an additional 30 seconds to meld the flavors.
- Coat the chicken: Add the fried chicken pieces to the skillet with the sauce. Toss well to ensure each piece is evenly coated with the sticky, flavorful sauce.
- Serve: Transfer the Korean Fried Chicken to a serving plate. Garnish with sliced green onions, toasted sesame seeds, and sliced red chilis for added flavor, texture, and visual appeal.
Notes
- For maximum crispiness, consider double-frying the chicken.
- Adjust the sauce’s sweetness or heat by modifying the amounts of honey, brown sugar, or gochujang.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat leftovers in an air fryer or oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 12Omg
