Description
Korean Fried Chicken is a delicious and crispy dish that combines tender chicken pieces with a sweet and spicy Korean-inspired sauce. This recipe offers a perfect balance of flavors and textures, making it an ideal choice for a satisfying meal or party appetizer.
Ingredients
Units
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- Vegetable oil for frying
For the 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
For Garnish:
- Green onions
- Toasted sesame seeds
- Red chilis, sliced
Instructions
- Prepare the Chicken
Toss the chicken pieces through the beaten egg first, then dredge through cornstarch. This step creates a crispy coating that will hold up well to the sauce. - Fry the Chicken
Add about 3 inches of oil to a heavy bottom pan and heat to 375°F. Fry the chicken in batches for about 3 to 4 minutes per batch. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken. - Make the Sauce
Melt the butter in a skillet over medium heat. Add the minced garlic and ginger, cooking for 30 seconds until aromatic. Stir in the brown sugar and honey, cooking for about 1 minute until the brown sugar dissolves. - Finish the Sauce
Add the soy sauce, rice vinegar, sesame oil, and gochujang sauce to the skillet and stir. Cook for an additional 30 seconds to combine all flavors. - Combine and Serve
Add the fried chicken to the skillet and toss well with the sauce, ensuring each piece is evenly coated. Serve the Korean Fried Chicken garnished with green onions, toasted sesame seeds, and sliced red chilis for added flavor and presentation.
Notes
- Use chicken thighs for a juicier bite.
- Cornstarch creates a lighter, crispier crust that stays crunchy even when sauced.
- For extra crispy chicken, double fry: fry once, let it rest for a minute, then fry again for 1-2 minutes.
- Adjust sauce to taste: add extra gochujang for more heat, honey for sweetness, or rice vinegar for tanginess.
- Maintain oil temperature at 375°F (190°C) for best results.
- Reheat in an air fryer (375°F for 5 min) or oven (400°F for 10 min) to maintain crispiness.
- The sauce can be made up to 3 days ahead and stored in the fridge.
- Freeze fried chicken without sauce for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 20g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
