KOREAN FRIED CHICKEN

Crispy Korean Fried Chicken In A Spicy, Sweet Glaze That Is So Crispy And Sticky You’ll Coat Everything In This Sauce From Wings To Baked Chicken Breasts And More!

Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you'll coat everything in this sauce from wings to baked chicken breasts and more!

Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you’ll love. Plus it takes just 20 minutes to make it!

Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the brown sugar and rice wine vinegar.
It may sound like a lot of flavors going on, but honestly it is just a few ingredients and once you try this blend of flavors I guarantee you’ll be topping it on all the different cuts of chicken you can find!
The version I tried in New York was at Momofuku and it was based on a bibim sauce which is much more heavy on the soy garlic sauce than this recipe which is based on gojuchang.
You can also try a few different breading options. Serious eats uses baking powder to create a super crispy exterior (but requires a bit of drying time), I have a tempura batter I love
Crispy, sticky, sweet, spicy Korean Fried Chicken in just 20 minutes!

Korean Fried Chicken in just 20 minutes! Sticky, sweet, spicy and savory crispy chicken bites!

Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you'll coat everything in this sauce from wings to baked chicken breasts and more!

INGREDIENTS

  • 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • 1/4 cup flour
  • 2 eggs
  • 1/2 cup cornstarch
  • oil for frying
  • 1/3 cup Korean gojuchang red pepper paste
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame seeds for garnish

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
  2. In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
  3. Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
  4. Fry the chicken for 3-4 minutes or until browned and crispy.
  5. Drain the fried chicken and add to the bowl with the sauce.
  6. Toss to combine, garnish with sesame seeds and serve immediately.

MORE RECIPES @ https://dinnerthendessert.com

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