Korean Fried Chicken
Crispy
Korean Fried Chicken in a spicy and sweet icing so crispy and sticky that you
will coat everything in this baked chicken breast wings sauce and more!
INGREDIENTS
For the
chicken
- 1/2 cup cornstarch
- 2 eggs lightly beaten
- 1 tablespoon sesame seeds
- 1/2 cup all purpose flour
- green onions for garnish optional
- 1 1/2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- salt and pepper to taste
- oil for frying
For the
sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons brown sugar
- 1/4 cup ketchup
- 3 tablespoons gochujang sauce
INSTRUCTIONS
First, place
the eggs in a bowl, season with salt and pepper to taste.
Then, mix
the flour and cornstarch together and place in a shallow bowl or on a plate.
Heat 3
inches of oil in a deep pan to 350 degrees F.
Dip each
piece of chicken in the egg, then roll in the flour mixture. Repeat with all
the chicken.
Fry 7 to 8
pieces of chicken at a time for 5 minutes or until golden brown.
Drain on paper
towels. Repeat the process with all the chicken.
While the
chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown
sugar, soy sauce and sesame oil until smooth.
Pour the
sauce ingredients into a small saucepan. Bring to a boil over medium heat and
cook for 1 to 2 minutes or until the sugar dissolves.
Pour the
sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve,
garnished with green onions if desired.
Happy
Cooking Time.
