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Korean Fried Chicken
Super crispy boneless fried chicken pieces tossed in a spicy Korean sauce.
Course
Appetizer, Main Dish
Cuisine
Korean
Keyword
fried chicken, spicy
Prep Time
20
minutes
minutes
Cook Time
8
minutes
minutes
Servings
6
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
gojuchang 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 seasme 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 gojuchang 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
Best eaten right away but will keep in the refrigerator for 3 to 4 days.
Nutrition
Calories:
345
kcal