Description
Experience the joy of making your own Korean Fried Chicken at home with this quick and easy recipe. In just 30 minutes, you can create a crispy, flavorful dish that rivals your favorite restaurant takeout. The secret lies in the double coating of cornstarch, which ensures an ultra-crunchy texture, while the sweet and spicy gochujang sauce elevates every bite to new heights. Perfect as an appetizer, snack, or main course, this versatile dish is budget-friendly and can be customized to suit your taste. Get ready to impress family and friends with this delightful comfort food that’s packed with bold flavors!
Ingredients
Scale
- 2 pounds chicken breast (cut into 1-inch chunks)
- 1 cup cornstarch
- 1/4 cup flour
- 2 eggs (beaten)
- Canola oil (for frying)
- 1/4 cup ketchup
- 3 tablespoons gochujang paste
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the sauce by mixing all sauce ingredients in a medium bowl; set aside.
- In a large shallow bowl, whisk together cornstarch, flour, salt, and black pepper.
- Beat the eggs in another bowl.
- Heat about two inches of canola oil in a deep frying pan over medium-high heat.
- Dip chicken pieces into beaten eggs followed by the cornstarch mixture; repeat for extra crunch.
- Let coated chicken rest for about 10 minutes before frying.
- Fry chicken in batches until golden brown and crispy; drain on paper towels.
- Toss fried chicken with prepared sauce in the pan until well coated.
- Serve warm, garnished with green onions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces (200g)
- Calories: 400
- Sugar: 16g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg