Description
Korean Chicken is a savory and slightly spicy dish made with crispy fried chicken coated in a flavorful, sticky sauce made from soy sauce, garlic, ginger, and gochujang (Korean chili paste). It’s a delicious, crispy, and tender dish that’s perfect for dinner or as an appetizer.
Ingredients
Scale
- For the chicken:
- 4 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 egg, beaten
- 1/2 cup cold water
- Vegetable oil (for frying)
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame seeds (for garnish)
- 1–2 green onions, chopped (for garnish)
Instructions
- In a large bowl, combine the flour, cornstarch, garlic powder, salt, black pepper, and paprika.
- Dip each piece of chicken into the flour mixture, coating it evenly. Then dip it into the beaten egg, followed by another coating of the flour mixture.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches for 5-6 minutes, or until golden brown and crispy. Remove the chicken and set it aside on paper towels to drain excess oil.
- In a separate saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, gochujang, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes, until the sauce thickens slightly.
- Once the sauce has thickened, toss the fried chicken pieces in the sauce, coating them evenly.
- Serve the Korean chicken garnished with sesame seeds and chopped green onions. Enjoy with steamed rice or as an appetizer!
Notes
- If you prefer a spicier dish, you can add more gochujang or a pinch of red pepper flakes to the sauce.
- You can substitute chicken breasts for thighs, though thighs will remain juicier after frying.
- This dish can be served with a side of pickled vegetables or steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Korean fried chicken, crispy chicken, spicy chicken, gochujang chicken, Korean chicken recipe, Asian chicken dish