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Korean Fried Chicken
Korean Fried Chicken - juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce. An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. This chicken truly is perfect for any occasion.
- 2 lbs chicken breasts boneless and skinless, cut into 1 inch pieces
- 1 large egg beaten
- 1/2 cup cornstarch
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- green onions
- toasted sesame seeds
- red chilis sliced
Toss the chicken pieces through the egg first, then dredge through cornstarch.
Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.
Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
Serve garnished with green onions, toasted sesame seeds and red chilis.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Cooked chicken will start to grow bacteria so don't leave it sitting out for longer than 1 hour.
- If you want to extend the "shelf life" of cooked chicken, you can freeze it in a covered airtight container, heavy-duty freezer bags, or wrap tightly with aluminum foil or freezer wrap. Keep in mind, you may lose some quality if freezing.
- To reheat leftovers, pop them in the microwave or back into a skillet or wok until heated through.
Calories: 388kcal | Carbohydrates: 33g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 567mg | Potassium: 629mg | Fiber: 1g | Sugar: 21g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg