Description
Crispy Korean Fried Chicken features tender chicken breast chunks double-coated in a seasoned cornstarch and flour mixture, then deep-fried until golden and crispy. Tossed in a spicy-sweet gochujang-based sauce, this dish delivers a perfect balance of heat, sweetness, and umami. An irresistible dish perfect for sharing or a satisfying meal.
Ingredients
Scale
Chicken and Coating
- 2 pounds chicken breast, cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup all-purpose flour (gluten-free flour optional)
- 2 eggs, beaten
- Salt and pepper, to taste
- Canola oil, for frying
Sauce
- 1/4 cup ketchup
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/4 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a bowl, combine ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Stir well until smooth and set aside.
- Prepare the coating: In a separate bowl, whisk together cornstarch, flour, salt, and pepper. In another bowl, beat the eggs.
- Heat oil: Pour canola oil into a deep frying pan and heat over medium-high heat until hot enough for deep frying (about 350°F or until a small piece of batter sizzles immediately).
- Coat the chicken: Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the cornstarch and flour mixture, ensuring even coating.
- Fry the chicken: Carefully place chicken pieces in batches into the hot oil and fry until golden brown and crispy, approximately 6 to 8 minutes per batch. Remove and drain on paper towels.
- Toss in sauce: Place the fried chicken pieces in a large pan or bowl and pour the prepared sauce over them. Toss gently but thoroughly until each piece is evenly coated with the spicy-sweet sauce.
- Serve: Transfer to serving plates and garnish with chopped green onions and sesame seeds. Serve immediately while warm and crispy.
Notes
- Ensure oil is hot enough before frying to avoid soggy chicken.
- Fry chicken in batches to prevent overcrowding and maintain crispiness.
- Adjust gochujang and red pepper flakes for desired spice level.
- Use gluten-free flour if avoiding gluten.
- Leftover chicken can be reheated in a toaster oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Keywords: Korean fried chicken, crispy chicken, gochujang chicken, spicy chicken, Asian fried chicken, Korean cuisine
