Korean Fried Chicken
Servings: 4 servings
Tender chicken thighs are tossed in cornstarch, fried until crispy, then tossed in a delicious Asian-sauce.
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- 1 pound chicken thighs boneless, skinless
- 1 cup flour
- 1 cup cornstarch
- vegetable oil for frying
- 1 teaspoon sesame seeds garnish
- green onions garnish, optional
For the sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1/2 cup water
- 1/3 cup brown sugar
- 2 1/2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
In a medium saucepan or deep fryer, heat oil over medium heat.
Trim chicken thighs and discard any imperfections. Cut into bite sized cubes, about 1"
Prepare 3 bowls: one with flour, one with 2 beaten eggs, and one with cornstarch.
Toss the chicken pieces in flour to dredge them, then coat with egg, then with cornstarch.
Once the oil is hot, cook chicken in heated oil for 4-5 minutes on each side, flipping halfway through cooking. Be careful not to over crowd the pan, it took me about 4 batches of frying.
When chicken is cooked through, place on a paper towel lined plate to absorb excess oil.
Meanwhile in a small saucepan, combine all ingredients for sauce over medium heat. As soon as sauce reaches a boil, remove from heat.
Toss the Korean fried chicken in sauce to coat. Top with sesame seeds and green onions. Serve over rice.
Calories: 608kcal | Carbohydrates: 75g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 728mg | Potassium: 356mg | Fiber: 1g | Sugar: 19g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg