Korean Fried Chicken
The ultimate comfort food! Korean Fried Chicken is crispy, flavorful, and a little bit spicy. Perfect for sharing with friends or enjoying on your own, this easy weeknight dinner will quickly become a favorite. Try it tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Food Processor
- Mixing Bowl
Ingredients
- 2 pounds Chicken Breast Cut into 1-inch chunks.
- 1 cup Cornstarch
- 1/4 cup Flour Gluten-free works as well.
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 2 eggs Eggs Beaten.
- Canola Oil Canola Oil For frying.
- 1/4 cup Ketchup
- 3 tablespoons Gochujang Paste Add more or less, depending on heat preference.
- 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
- In a medium bowl, combine all the sauce ingredients: ketchup, gochujang, honey, brown sugar, soy sauce, water, garlic, and red pepper flakes. Mix well until combined and set aside. This sauce will be the star of your chicken, providing that unique blend of flavors.
- In a large, shallow bowl, whisk together cornstarch, flour, salt, and black pepper until well mixed. This dry mixture is what will create that irresistible crunch on your chicken.
- In another bowl, add the beaten eggs. This will help the coating stick to the chicken chunks, allowing them to fry up beautifully.
- In a deep frying pan, pour about 2 inches of canola oil and heat it over medium-high heat. The oil needs to be hot enough so that when you add the chicken, it sizzles immediately.
- Dip each piece of chicken into the beaten eggs, ensuring it’s well coated.
- Next, take the coated chicken chunks and toss them in the cornstarch mixture, ensuring each piece is thoroughly covered. This double-dipping technique is crucial for that extra crunch.
- Once coated, arrange the pieces on a plate and let them rest for about 10 minutes, if you can. This helps the coating adhere better during frying.
- Carefully place the coated chicken in the hot oil, working in batches to avoid overcrowding the pan. You want to maintain the oil's temperature to get that golden color. Fry until the chicken is golden and crispy, about 7 to 10 minutes, turning as needed.
- Once cooked, remove the chicken pieces to a plate lined with paper towels to absorb excess oil. This step is important for keeping the chicken crispy.
- After discarding the oil, return the chicken to the pan and toss it in the sauce you prepared earlier. Make sure every piece is well-coated in that sweet and spicy goodness.
- Serve your Korean Fried Chicken with a sprinkle of green onion and sesame seeds for an added touch of flavor and presentation. Enjoy the crunch and explosion of flavors!
Notes
To store leftovers, let the chicken cool completely before placing it in an airtight container. It can last up to three days in the fridge.
You can freeze the fried chicken for up to two months. Just make sure to wrap it tightly to avoid freezer burn.
Pair it with kimchi or a fresh salad for a wonderful contrast in flavors.
For best results, reheat in the oven to maintain its crispiness instead of the microwave.
Feel free to adjust the amount of gochujang in the sauce to suit your heat preference.
While the recipe says it serves four, it can easily be scaled up or down depending on your needs.