Description
Crispy Korean Fried Chicken delivers a delectable symphony of crunch and flavor from Seoul’s street food scene. Golden wings glazed with gochujang sauce promise a spicy-sweet adventure that will make you crave more with each irresistible bite.
Ingredients
Scale
Chicken and Main Ingredients:
- 2 lbs (907 grams) Chicken Breast (cut into 1-inch chunks)
Coating Ingredients:
- 1 cup (120 grams) Cornstarch
- 1/4 cup (30 grams) All-Purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 Eggs (beaten)
Sauce Ingredients:
- 1/4 cup (60 milliliters) Ketchup
- 3 tablespoons Chili Sauce
- 1/4 cup (84 grams) Honey
- 3 tablespoons Brown Sugar
- 1/3 cup (80 milliliters) Soy Sauce
- 1/2 cup (120 milliliters) Water
- 3 Garlic Cloves (minced)
- 1/4 teaspoon Red Pepper Flakes
- 1 tablespoon Cornstarch
- 2 teaspoons Sesame Oil
- Canola Oil (for frying)
Instructions
- Craft a vibrant sauce by whisking together ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil in a mixing bowl. Allow the mixture to rest while preparing other components.
- Create a crispy coating blend by combining cornstarch, flour, salt, and black pepper in a shallow dish. In a separate bowl, thoroughly beat eggs until smooth and uniform.
- Transform chicken chunks into a crispy delight by first dipping each piece into beaten eggs, ensuring complete coverage, then generously coating with the cornstarch mixture until every surface is evenly sealed.
- Prepare for frying by heating canola oil to 350°F in a deep skillet. Carefully lower coated chicken pieces into hot oil, working in batches to maintain optimal temperature. Fry until exterior turns golden brown and crispy, approximately 4-5 minutes.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil. Meanwhile, activate sauce by simmering the prepared mixture over medium heat until it reaches a glossy, slightly thickened consistency.
- Reunite crispy chicken with the warm sauce, gently tossing to ensure each piece is luxuriously coated. Elevate presentation by sprinkling sesame seeds and finely chopped green onions over the dish.
- Serve immediately alongside steamed rice or as an irresistible standalone appetizer, celebrating the perfect balance of crunch and flavor.
Notes
- Double-frying technique ensures extra crispy chicken exterior while keeping the inside juicy and tender.
- Maintain oil temperature around 350°F for perfect golden-brown coating without burning or undercooking.
- Cornstarch and flour mixture creates an incredibly light and crunchy texture that Korean fried chicken is famous for.
- Pat chicken pieces completely dry before coating to prevent excess moisture and achieve maximum crispiness.
- Allow chicken to rest at room temperature for 15 minutes before coating to help breading adhere better.
- Adjust spice levels by increasing or decreasing red pepper flakes for personal heat preference.
- Use boneless chicken thighs for more flavor and moisture compared to chicken breasts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 17 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg