Korean Chicken
There’s something incredibly comforting about the aroma of cooking Korean Chicken wafting through the house. I still remember the first time I tried making it; it was a rainy Sunday afternoon, and I craved something packed with flavor. As the sizzling sound of the chicken hit the hot oil filled the kitchen, my excitement grew. Each bite of the crispy chicken glazed with a sweet and spicy sauce took me back to my favorite Korean restaurant. This dish isn’t just about food; it’s about bringing people together around the dinner table and sharing stories. I love how easy it is to whip up Korean Chicken for a weeknight dinner or a weekend gathering with friends. You can feel the warmth and love in every bite!
Recipe Snapshot
30 mins
10 mins
20 mins
Medium
350 kcal
25 g
Gluten-Free
15 g
Skillet, Whisk, Frying Pan, Mixing Bowl
Why This Korean Chicken Is a Winner
Flavor Explosion
What truly sets Korean Chicken apart is its bold flavor profile. The combination of Gochujang sauce, honey, and soy sauce creates a sweet and spicy glaze that coats the chicken perfectly. It’s a sweet balance that keeps you coming back for more.
Crispy Texture
The secret to that delightful crunch lies in the coating made from flour and cornstarch. This combo ensures that the chicken comes out crispy on the outside while staying juicy and tender inside. It’s the kind of texture that makes you want to savor every bite.
Easy to Make
Even if you’re a novice cook, Korean Chicken is incredibly straightforward. With just a few simple steps, you can create a dish that looks and tastes like it came from a restaurant. I always find it rewarding to impress family and friends with a meal that’s so easy to prepare.
Versatile Dish
This dish is perfect for various occasions, be it a casual family dinner, a special celebration, or a game night with friends. You can serve it with rice, noodles, or even as part of a vibrant salad. The possibilities are endless, making it a dependable go-to recipe!
Healthy Ingredients
With the use of fresh chicken and wholesome ingredients like minced garlic and sesame oil, you can feel good about what you’re serving. It’s a comforting dish that doesn’t compromise on nutrition.
Great for Meal Prep
Korean Chicken also shines when it comes to meal prepping. You can easily double the recipe and have delicious leftovers for the week. Just reheat and enjoy the same flavors as the first day!
Ingredient List for Korean Chicken
The ingredients for Korean Chicken are a harmonious blend that brings out the best flavors. Each component plays a crucial role, from the tender chicken to the rich sauces that create depth and excitement. Let’s dive into what makes this dish special.
- 1.5 lbs boneless skinless chicken thighs – The star of the dish, these thighs are juicy and flavorful, providing a perfect canvas for the sweet and spicy sauce.
- ¾ cup all-purpose flour – This forms a light coating that crisps beautifully during frying, adding texture to the dish.
- ½ cup cornstarch – When mixed with flour, it ensures an extra crunchy exterior that’s irresistible.
- 2 large eggs – Essential for creating a binding layer that allows the flour to stick to the chicken.
- 4 tablespoons ketchup – Adds a touch of sweetness and acidity, balancing the other flavors in the dish.
- 3 tablespoons Gochujang sauce – This Korean red chili paste brings heat and a unique depth of flavor.
- ¼ cup honey – Sweetness is crucial for caramelization and to balance the spiciness of the Gochujang.
- ¼ cup packed brown sugar – Complements the honey and adds a rich, molasses flavor to the sauce.
- 3 tablespoons low-sodium soy sauce – Provides saltiness and umami, enhancing the overall taste of the chicken.
- 2 teaspoons sesame oil – Infuses a nutty aroma, elevating the dish’s complexity.
- 2 teaspoons minced garlic – A classic ingredient that adds depth and aroma, making every bite delightful.
Recipe Steps for Korean Chicken
Making Korean Chicken is a delightful experience filled with anticipation. As you gather your ingredients, the magic begins. Follow these steps closely for the best results!
- Start by cutting the chicken thighs into bite-size pieces, about 2 inches large. This ensures even cooking and the perfect size for frying.
- Heat up about 1.5 cups of vegetable oil in a pot over medium-high heat. You want the oil to reach at least 340 degrees F, which is ideal for frying.
- In a mixing bowl, whisk together flour and cornstarch until well combined. In another bowl, beat the eggs. This will create the perfect batter for coating the chicken.
- Season the cut chicken pieces lightly with salt. Then, dip each piece into the egg mixture, ensuring it’s fully coated.
- Next, take the egg-dipped chicken and roll it in the flour mixture. Make sure each piece is well coated for a great crunch.
- Once the oil is hot enough, carefully drop about 6 to 8 pieces of the coated chicken into the pot. Be careful not to overcrowd the pan, which could lower the oil temperature.
- Fry the chicken for about 4 to 5 minutes, turning them once or twice until they are golden brown and crispy. You’ll know they are done when they reach an internal temperature of 165 degrees F.
- Remove the fried chicken from the oil and place it on a plate lined with paper towels to soak up any excess oil. This keeps the chicken crispy.
- For the sauce, in a saucepan or microwave-safe bowl, whisk together ketchup, Gochujang sauce, honey, brown sugar, soy sauce, sesame oil, and minced garlic. Heat over medium heat until it bubbles, whisking often.
- Alternatively, you can microwave the sauce by heating it for 45 seconds, whisking, then microwaving for an additional 25 seconds. Ensure the sugar is melted and well combined.
- Pour the sauce over the fried chicken and toss gently to coat every piece evenly. Serve hot and enjoy!
Things Worth Knowing
- Perfecting the Fry: For the best results, make sure the oil is at the right temperature before frying. If it’s too cool, the chicken will absorb more oil and become greasy.
- Flavor Depth: Feel free to let the sauce simmer a bit longer for a deeper flavor. This can help meld the ingredients together beautifully.
- Serving Fresh: It’s best to serve Korean Chicken immediately after frying for that spectacular crunch. If possible, avoid letting it sit too long.
- Double the Batch: If you’re feeding a large crowd, double the chicken and sauce recipe. Leftovers can be stored in the fridge for future meals.
Change It Up
Get ready to explore the world of Korean Chicken with these helpful tips! Whether you want to switch things up or add a personal touch, there are plenty of options.
- Storage: Leftover Korean Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat to restore its crispy texture.
- Freezing: You can freeze the fried chicken before coating it with sauce. Just make sure it’s fully cooled, and then store in a freezer-safe container for up to 3 months.
- Pairing: Serve alongside steamed rice or kimchi for a complete meal. The tanginess of kimchi complements the richness of the chicken.
- Spice Level: Adjust the amount of Gochujang sauce based on your spice preference. You can also add some chili flakes for extra heat!
- Vegetable Additions: Incorporate some sautéed vegetables like bell peppers or broccoli into the dish for added nutrition and color.
- Experiment with Sauces: Try different sauces, such as a teriyaki glaze or sweet chili sauce, for a new twist on flavor.
What to Serve Alongside Korean Chicken
- Steamed Rice: The classic pairing for Korean Chicken, fluffy steamed rice absorbs the sauce beautifully, balancing the flavors perfectly.
- Vegetable Stir-Fry: A colorful stir-fry can add more nutrients to your meal. Use seasonal vegetables for the best taste!
- Fresh Salad: A crisp salad with a light vinaigrette adds a refreshing contrast to the flavorful chicken. Consider adding ingredients like cucumber and carrots.
- Kimchi: This traditional side dish brings a spicy tang that complements the sweetness of the chicken, enhancing the overall experience.
- Dipping Sauces: Serve with various dipping sauces, such as a spicy mayo or sesame dressing, for added flavor options.
- Occasions: Perfect for game days, dinner parties, or casual family meals, Korean Chicken will satisfy everyone around the table.
FAQ
Conclusion
In summary, Korean Chicken is a delightful dish that combines crispiness with a sweet and spicy punch, making it a favorite for many. It’s versatile enough for any occasion, from casual family dinners to festive gatherings. I encourage you to try making this at home; it’s not just a meal but an experience that brings joy to those who share it. So grab your ingredients and start cooking!
Korean Chicken
Equipment
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- 4 tablespoons ketchup
- 3 tablespoons Gochujang sauce
- ¼ cup honey
- ¼ cup brown sugar packed
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
Instructions
- Start by cutting the chicken thighs into bite-size pieces, about 2 inches large. This ensures even cooking and the perfect size for frying.
- Heat up about 1.5 cups of vegetable oil in a pot over medium-high heat. You want the oil to reach at least 340 degrees F, which is ideal for frying.
- In a mixing bowl, whisk together flour and cornstarch until well combined. In another bowl, beat the eggs. This will create the perfect batter for coating the chicken.
- Season the cut chicken pieces lightly with salt. Then, dip each piece into the egg mixture, ensuring it’s fully coated.
- Next, take the egg-dipped chicken and roll it in the flour mixture. Make sure each piece is well coated for a great crunch.
- Once the oil is hot enough, carefully drop about 6 to 8 pieces of the coated chicken into the pot. Be careful not to overcrowd the pan, which could lower the oil temperature.
- Fry the chicken for about 4 to 5 minutes, turning them once or twice until they are golden brown and crispy. You’ll know they are done when they reach an internal temperature of 165 degrees F.
- Remove the fried chicken from the oil and place it on a plate lined with paper towels to soak up any excess oil. This keeps the chicken crispy.
- For the sauce, in a saucepan or microwave-safe bowl, whisk together ketchup, Gochujang sauce, honey, brown sugar, soy sauce, sesame oil, and minced garlic. Heat over medium heat until it bubbles, whisking often.
- Alternatively, you can microwave the sauce by heating it for 45 seconds, whisking, then microwaving for an additional 25 seconds. Ensure the sugar is melted and well combined.
- Pour the sauce over the fried chicken and toss gently to coat every piece evenly. Serve hot and enjoy!
Notes
- Tip 1: Leftover Korean Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat to restore its crispy texture.
- Tip 2: You can freeze the fried chicken before coating it with sauce. Just make sure it's fully cooled, and then store in a freezer-safe container for up to 3 months.
- Tip 3: Serve alongside steamed rice or kimchi for a complete meal. The tanginess of kimchi complements the richness of the chicken.
- Tip 4: Adjust the amount of Gochujang sauce based on your spice preference. You can also add some chili flakes for extra heat!
- Tip 5: Incorporate some sautéed vegetables like bell peppers or broccoli into the dish for added nutrition and color.
- Tip 6: Try different sauces, such as a teriyaki glaze or sweet chili sauce, for a new twist on flavor.
