Description
Crispy Korean spicy and sweet fried chicken brings explosive flavor straight from Seoul’s street food scene. Tender chicken pieces dance with gochujang’s fiery embrace, promising a perfect balance of heat and sweetness that will electrify your taste buds.
Ingredients
Scale
Proteins:
- 1/2 pound (0.23 kg) chicken breast
- 2 eggs
Seasonings and Sauces:
- 2 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
Coating and Frying:
- 10 tablespoons cornstarch
- Oil for frying
Instructions
- Clean chicken pieces thoroughly using paper towels, then blend with ginger, salt, pepper, and rice vinegar in a large mixing bowl. Allow ingredients to meld and marinate for 10-15 minutes at room temperature.
- Prepare a frying pan and heat oil to medium temperature, ensuring even heat distribution.
- Whisk eggs in a separate bowl until smooth and uniform in texture.
- Dunk each marinated chicken piece into whisked eggs, ensuring complete and even coating.
- Roll egg-covered chicken in cornstarch or potato starch, gently shaking off any excess powder for a light, crispy exterior.
- Carefully place coated chicken pieces into hot oil using tongs, frying in small batches to maintain oil temperature. Rotate chicken every two minutes until achieving a golden-brown color and ensuring thorough internal cooking.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil and maintain crispiness.
- In a separate pan over low heat, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir continuously until the mixture transforms into a glossy, thick sauce.
- Immerse fried chicken pieces into the prepared sauce, gently tossing to ensure complete and uniform coating.
- Sprinkle toasted sesame seeds over sauced chicken, giving a final gentle toss for even distribution.
- Serve immediately alongside garden salad or kimchi for a complete culinary experience.
Notes
- Ensure chicken is patted completely dry to achieve crispy, golden exterior without excess moisture.
- Marinate chicken with ginger and rice vinegar for enhanced flavor and tenderizing effect.
- Use a neutral oil like vegetable or canola for consistent frying temperature and clean taste.
- Double-fry technique guarantees extra crunchiness: first fry at lower temperature, then second fry at higher heat for ultimate crispy texture.
- Adjust Gochujang quantity based on spice tolerance; start with less and gradually increase for personalized heat level.
- Gluten-free option: Replace wheat-based soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Make sauce ahead of time and store in refrigerator for quick weeknight meal preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 548 kcal
- Sugar: 26 g
- Sodium: 1110 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 110 mg