Crispy Korean Fried Chicken (Print)
Crunchy fried chicken coated in a sweet-spicy Korean sauce with ginger, garlic, honey, and gochujang for a flavor explosion.
# Ingredients:
→ Chicken
01 -
900g boneless, skinless chicken breasts, cut into 2.5cm pieces
→ Breading
02 -
1 large egg, beaten
03 -
65g cornstarch
→ Frying
04 -
Vegetable oil, for deep frying
→ Korean Sauce
05 -
42g unsalted butter
06 -
4 garlic cloves, finely minced
07 -
1 tablespoon fresh ginger, grated
08 -
60ml honey
09 -
55g brown sugar
10 -
30ml low sodium soy sauce
11 -
15ml rice vinegar
12 -
15ml sesame oil
13 -
36g gochujang Korean chili paste
→ Garnish
14 -
Sliced green onions
15 -
Toasted sesame seeds
16 -
Sliced red chilis
# Directions:
01 -
Coat the chicken pieces in beaten egg, then dredge each piece thoroughly in cornstarch to ensure an even covering.
02 -
Pour approximately 7.5cm of vegetable oil into a heavy bottomed pan and heat to 190°C.
03 -
Add coated chicken pieces to hot oil in batches. Fry for 3–4 minutes per batch until golden and crisp. Transfer to a paper towel-lined plate. Repeat with all chicken.
04 -
In a large skillet, melt butter over medium heat. Add garlic and ginger, sauté for 30 seconds until aromatic. Stir in brown sugar and honey, cooking until dissolved. Pour in soy sauce, rice vinegar, sesame oil, and gochujang, mixing well. Cook for an additional 30 seconds.
05 -
Add fried chicken to the skillet and toss thoroughly until all pieces are evenly coated with the sauce.
06 -
Arrange chicken on a platter and top with sliced green onions, toasted sesame seeds, and sliced red chilis before serving.
# Notes:
01 -
For best results, make sure the oil maintains a consistent temperature of 190°C throughout frying.