Crispy Korean Fried Chicken in a highly spiced, sweet glaze this is so crispy and sticky you’ll coat the whole thing in this sauce from wings to baked hen breasts and greater!
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup flour
2 eggs
1/2 cup cornstarch
oil for frying
1/3 cup Korean gojuchang red pepper paste
3 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon sesame seeds for garnish
US Customary - Metric
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the gojuchang, vinegar, brown sugar, and soy sauce and whisk until well combined.
Heat up a heavy-bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup flour
2 eggs
1/2 cup cornstarch
oil for frying
1/3 cup Korean gojuchang red pepper paste
3 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon sesame seeds for garnish
US Customary - Metric
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the gojuchang, vinegar, brown sugar, and soy sauce and whisk until well combined.
Heat up a heavy-bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.
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