Korean Fried Chicken
Super crispy boneless fried chicken pieces tossed in a spicy Korean sauce.
Servings: 6
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup cornstarch
- 1/3 cup gochujang red pepper paste
- 2 tablespoons rice vinegar
- 1/3 cup light brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- Vegetable or Canola oil for frying
- sliced green onions and sesame seeds for garnish
- rice for serving
Instructions
- Place the flour in a bowl Place the eggs in a second bowl. Lightly beat them.Place the cornstarch in a third bowl.
- Coat the chicken pieces in flour, then in egg, and finally in cornstarch.
- Stir together the gochujang paste, rice vinegar, brown sugar, soy sauce, and ginger in a bowl. Set aside.
- Heat 2 inches of oil in a Dutch oven or a deep sided skillet to 375 degrees F.
- Fry the chicken in batches for 3 to 4 minutes, or until crispy and cooked through. Place on a paper towel-lined plate to drain.
- Toss chicken with sauce and sprinkle with green onion and sesame seeds.
Notes
Fry the chicken in batches. You don't want to crowd the chicken while it fries or cause the oil temperature to drop too much.
Best eaten right away but will keep in the refrigerator for 3 to 4 days.
Nutrition
Calories: 446kcal | Carbohydrates: 35g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 498mg | Potassium: 490mg | Fiber: 1g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg