Crispy Korean Fried Chicken (Printer-Friendly Version)
# What You'll Need:
→ Chicken
01 -
2 pounds chicken breast, cut into 1-inch chunks
02 -
1 cup cornstarch
03 -
¼ cup flour
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
2 eggs, beaten
07 -
Canola oil for frying
→ Sauce
08 -
¼ cup each: ketchup, honey
09 -
3 tablespoons gochujang paste
10 -
3 tablespoons brown sugar
11 -
⅓ cup soy sauce
12 -
½ cup water
13 -
3 cloves garlic, minced
14 -
¼ teaspoon red pepper flakes
15 -
1 tablespoon cornstarch
16 -
2 teaspoons sesame oil
# Let's Cook!:
01 -
Mix cornstarch, flour, salt, and pepper in one bowl. Beat eggs in another. Mix sauce ingredients in third bowl.
02 -
Dip chicken in egg, then cornstarch mixture, then repeat process. Rest 10 minutes if time allows.
03 -
Cook chicken in batches in hot oil until golden and crispy.
04 -
Discard oil, return chicken to pan, toss with sauce. Garnish with green onions and sesame seeds if desired.
# Recipe Notes:
01 -
Crispy double-coated fried chicken tossed in a sweet and spicy Korean sauce.