Description
This Better-Than-Takeout Korean Fried Chicken features crispy, juicy chicken pieces coated in a sweet, spicy, and savory gochujang-based sauce. Perfectly crispy on the outside and tender inside, it’s a restaurant-quality treat you can make at home.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large egg, beaten
- ½ cup cornstarch
- Vegetable oil, for frying
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang
- Green onions, sliced (for garnish)
- Toasted sesame seeds (for garnish)
- Red chilis, sliced (for garnish)
Instructions
- Dip chicken pieces into beaten egg, then coat evenly with cornstarch.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 5–7 minutes. Drain on paper towels.
- In a saucepan, melt butter over medium heat. Add garlic and ginger, sauté until fragrant.
- Stir in honey, brown sugar, soy sauce, rice vinegar, sesame oil, and gochujang. Simmer until sauce thickens slightly.
- Toss fried chicken in the sauce until fully coated.
- Serve garnished with sliced green onions, toasted sesame seeds, and red chili slices.
Notes
- Use chicken thighs for juicier results if preferred.
- Gochujang can be adjusted based on spice preference.
- Fry chicken in small batches to maintain oil temperature.
- Serve immediately for best crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg