Crispy Korean Fried Chicken - Chicken is coated in flour, Cornstarch, salt, and pepper and then deep-fried "twice" for at least 24-minutes until it gets crispy on the outside and cooked on the inside. Then it is tossed in a sweet, spicy, and sticky sauce made of Gochujang paste, ketchup, vinegar, garlic, and honey.
1poundboneless skinless chicken breastscut into large 1-2 inch cubes (2 large chicken breasts about 6-7 ounces each)
for frying chicken
½cupAll-Purpose Flour
¼cupcornstarch
2largeeggs
salt and freshly ground black pepperas per taste
cooking oilsuch as canola oil (about 1/2 inch)
For Sticky Asian Sauce
2teaspoonstoasted sesame oil
3-4clovesgarlicminced
⅓cuptomato ketchup
⅓cuphoney
2teaspoonrice wine vinegar
¼cupgochujang hot pepper paste
for garnish (OPTIONAL)
toasted sesame seeds and chopped green onions
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INSTRUCTIONS
Coat chicken in flour, cornstarch, eggs, salt, and pepper. Dust off any excess and set aside.
Heat about ½ inch oil in a wok. Once the oil reaches a temperature of about 330 degrees F add chicken. Deep Fry chicken for 12-minutes on medium-high heat or until the chicken shrinks and forms a golden brown coating on the outside. Once done, take them out and remove the frothy part in oil using a spoon.
Again heat up the oil and add the chicken back into the wok. Deep Fry for another 10-12 minutes until the coating becomes crispy golden brown. Once done, take it out and set it aside.
In a separate skillet heat 2 teaspoons of toasted sesame oil. Once the oil shimmers add minced cloves of garlic. Sauté garlic for 30-45 seconds until it becomes fragrant. Add tomato ketchup, honey, rice wine vinegar, and gochujang hot pepper paste. Toss well for 2-minutes and then allow the sauce to thicken. Keep stirring so that the sauce doesn't stick to the bottom of the pan. Cook until the sauce becomes sticky and thick.
Add chicken into the skillet and toss lightly to coat fried chicken in this sticky Asian sauce. Garnish with chopped green onions and toasted sesame seeds. Serve right away with rice and cold beer.
Video
Notes
Make sure the oil is between 130-133 degrees F before frying the chicken.
You can also use boneless skinless chicken thighs for this recipe.
Do not fry all chicken at once. Do not crowd the pan. Fry chicken in batches.
Do not skip double frying. The first time that you fry, the hot oil creates a crispy golden brown coating on the chicken. But, it doesn't necessarily cook chicken. So, when you fry it for the second time, the moisture oozes out from the chicken and becomes completely cooked and extra crispy.
Nutrition
Nutrition Facts
Korean Fried Chicken Recipe
Amount Per Serving
Calories 364Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 166mg55%
Sodium 351mg15%
Potassium 558mg16%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 28g31%
Protein 29g58%
Vitamin A 272IU5%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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