Description
Authentic and perfectly crispy Korean Fried Chicken with a signature crunch and a sweet, tangy, and spicy glaze, ready in just 30 minutes.
Ingredients
Scale
- 2 pounds chicken breast (cut into 1-inch chunks)
- 1 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs (beaten)
- Canola oil for frying
- 1/4 cup ketchup
- 3 tablespoons gochujang paste
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- 1/2 cup water
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
Instructions
- Step: In a medium bowl, combine all the SAUCE ingredients and set aside.
- Step: Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
- Step: Add beaten eggs to another bowl.
- Step: Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Step: Dip the chicken pieces into the beaten eggs.
- Step: Add the chicken chunks to the cornstarch mixture and toss until well coated.
- Step: Repeat the process: dip again in the beaten eggs and toss in the cornstarch mixture. Arrange on a plate and let rest for 10 minutes.
- Step: Cook in batches in the hot oil until golden and crispy.
- Step: Remove to a plate and set aside.
- Step: Discard the oil, add the chicken back to the pan, and toss with the sauce.
- Step: Serve with a sprinkling of green onion and sesame seeds.
Notes
Maintain oil temperature between 340 and 370 degrees F to ensure maximum crispiness and prevent the coating from sliding off. Avoid overcrowding the pan to keep oil temperature consistent.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 611 kcal
- Sugar: 31 g
- Sodium: 1961 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 54 g
- Cholesterol: 226 mg
Keywords: Korean Fried Chicken, crispy chicken, Asian cuisine, spicy chicken