Korean Fried Chicken is coated with an addictive homemade Korean sweet chili sauce that is perfectly crunchy on the outside. Give in to your craving anytime with this easy recipe! This is just one of the many Asian dishes that we have! Delight yourself with recipes like Mongolian Beef, Creamy Peanut Sauce, and Soba Noodles!
Korean fried chicken recipe
Korean Fried Chicken is extremely popular for any occasion, thanks to food chains that offer deliveries of this amazing and flavorful dish. It pairs well with beer but even if you eat is just as a snack or appetizer, this dish will not disappoint!
The signature crunch on the outside is what this dish is popular for. Coat it with sauce and it turns phenomenal! The sauce itself is so flavorful -sweet but spicy, and garlicky!
What if I told you that you will no longer need to order for deliveries? Just make it at home using this easy recipe!
You can tweak the recipe however you like it and make it numerous times over and it will be healthier and also a cheaper alternative to any takeout. Give this recipe a try, and you will understand why it is one of the most popular Asian dishes out there!
How do you make korean fried chicken?
For this recipe, we will do away with the double frying. Instead, we will be using one-inch chunks that will crisp up with just one frying.
For the sauce, prepare the following ingredients:
- chili sauce
- brown sugar
- soy sauce
- red pepper flakes
- sesame oil
Here is how we cook this:
Make the sauce: Combine all the ingredients, stir well and then, combine.
Prepare the breading: In a bowl, mix together cornstarch, flour, salt, and black pepper. In another bowl, prepare beaten eggs.
Fry the meat: In a deep frying pan, put enough oil to cover about 2 inches of the pan. Work in batches by first coating the meat with the eggs, then, pressing the meat into the flour mixture. Cook the meat until golden brown.
Serve: Toss in the sauce and make sure to coat each piece. Garnish and then, serve while hot.
Does korean fried chicken have bones?
Yes, but you can make a boneless version as in this recipe, it does not matter. And sometimes, the frying is so efficient that even the bones become crunchy enough to eat.
In fact, they use the wings and drumsticks as the most common parts to cook this dish with. I guess it is because this dish makes for perfect finger food.
Should i boil my chicken before frying?
You do not need to. Boiling before frying may drain the flavors out of the meat.
Side dishes to serve with it:
Butter Pickles, Grilled Potatoes, or Creamy Tomato Salad would go nicely with it. These side dishes are great because it will help wash out the oily taste left from the frying. Also, it is best to serve it over white or brown rice.
How to store:
Refrigerate: This can keep for 3 to 4 days in the fridge, just let it cool completely before storing.
Freezing: You can freeze this dish for up to 4 months.
To reheat: Reheat by putting it in the oven or oven toaster until heated through.
- 2 pounds chicken breast (cut into 1-inch chunks)
- 1 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs (beaten)
- Canola oil for frying
For the Sauce:
- 1/4 cup ketchup
- 3 tablespoons chili sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/3 cup soy sauce
- 1/2 cup water
- 3 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- In a medium bowl combine all the SAUCE ingredients and set aside.
- In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.
- Add beaten eggs to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the chicken pieces into the beaten eggs.
- Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
- Discard oil, add the chicken back to the pan and toss with the sauce.
- Serve it with a sprinkling of green onion and sesame seeds, if so desired.
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