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Korean Fried Chicken

Sana Gilani
Crispy, spicy, Korean fried chicken!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine Korean
Servings 6

Ingredients
  

For Fried Chicken:

  • 2-3 Pounds boneless, skinless chicken cut into chunks
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • ½ cup potato or corn starch
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 egg
  • oil for frying
  • sesame seeds garnish

For Sauce:

  • 2 teaspoon minced garlic or 4 cloves minced
  • 1 tablespoon Oil
  • ⅓ cup ketchup
  • ⅓ cup honey
  • ¼ cup hot pepper paste (gochujang)
  • 1 tablespoon Apple cider vinegar

Instructions
 

  • Wash and dry chicken thoroughly.
  • Add in all the “fried chicken” ingredients. Thoroughly mix ingredients with chicken until evenly coated.
  • In a large pot or wok fill enough oil to at least halfway submerge chicken or to fully submerge chicken.
  • Bring oil up to temperature on medium-high. Should take 5-8 minutes until ready. Test if oil is ready by dipping a part of chicken in oil, if it bubbles it is ready.
  • Start placing chicken in oil in batches. Flip chicken over when necessary and cook until golden brown. Should take 5-6 minutes per side.
  • Once golden brown take chicken out of oil using a slotted spoon. Allow excess oil to drain off. Let it sit for a minute before double frying, this just means frying once more.
  • Make sure oil isn’t too hot and add chicken back into oil in batches to fry again. Golden brown color should deepen with second fry.
  • Fry for 5-6 minutes then take out with slotted spoon and allow excess oil to drain.
  • Set chicken aside until ready to use. In a saucepan heat up oil on medium and add in minced garlic. On low heat combine together all the sauce ingredients in pan and allow to cook together.
  • Once sauce is done simply add chicken into it and toss to coat thoroughly!
  • Garnish with sesame seeds or chives.
  • Enjoy!