Description
A delightful balance of sweetness and spice, this Korean fried chicken is crispy, tender, and sure to please any crowd.
Ingredients
Scale
- Chicken (drumsticks, thighs, or wings)
- 2 tablespoons gochujang
- 2 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup cornstarch
- Vegetable oil for frying
Instructions
- Prepare the Chicken: Rinse the chicken under cold water and pat dry with paper towels.
- Marinate: In a bowl, combine soy sauce, minced garlic, and grated ginger. Add your chicken and marinate for at least 30 minutes.
- Coat the Chicken: Mix cornstarch with a pinch of salt and dredge each chicken piece.
- Fry the Chicken: Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches for 8-10 minutes until golden brown.
- Prepare the Sauce: Whisk together gochujang, honey, and a splash of water until smooth.
- Combine Chicken and Sauce: Toss the fried chicken pieces with the sauce until evenly coated.
- Serve: Transfer the chicken to a serving platter and garnish with sesame seeds and green onions.
Notes
Avoid overcrowding the frying pan to maintain oil temperature and achieve crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Korean chicken, fried chicken, spicy chicken, sweet chicken, Asian cuisine