Korean Chicken
The ultimate comfort food, Korean Chicken is a crispy and spicy dish that’s sure to satisfy your cravings. It's perfect for an easy weeknight dinner or a fun gathering with friends. With a delicious glaze that marries sweet and spicy, you'll want to make this tonight!
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.