Korean Spicy and Sweet Fried Chicken
The ingredient list uses 8 oz chicken breast; this typically serves 2 as a main or 3 as an appetizer. Use cornstarch or potato starch for a crisp coating; shake off excess starch before frying. Maintain a steady medium heat; fry in batches to avoid crowding and soggy coating. For a thicker or milder sauce, adjust gochujang to taste; add a splash of water if the sauce gets too thick. Gluten-free option: use gluten-free tamari instead of soy sauce. Storage: Refrigerate leftovers in an airtight container up to 2 days. Re-crisp in a 375°F (190°C) oven or air fryer for 6–10 minutes.
Time: Prep: 20 mins, Cook: 45 mins, Total: 65 mins
Servings: 2
Ingredients
- 8 oz chicken breast, cut into small pieces
- 1 tbsp fresh ginger, minced
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp rice vinegar (or apple cider vinegar)
- 10 tbsp cornstarch or potato starch
- 2 large eggs
- Neutral oil, for frying
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp toasted sesame seeds
Instructions
- Pat the chicken pieces dry. In a large bowl, combine chicken, minced ginger, salt, pepper, and rice vinegar. Mix well and let marinate for 10–15 minutes.
- Heat oil in a frying pan over medium heat.
- In a separate bowl, whisk the eggs. Dip each marinated chicken piece into the egg, coating it evenly.
- Dredge the egg-coated chicken in cornstarch or potato starch, shaking off excess.
- Using tongs, carefully place the coated chicken pieces into the hot oil. Fry in batches, flipping every two minutes, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- In a separate pan over low heat, combine gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir until smooth and thickened into a sticky sauce.
- Add the fried chicken to the sauce and toss until each piece is fully coated.
- Sprinkle toasted sesame seeds over the sauced chicken and give it one final toss.
- Serve hot with a side of garden salad or kimchi.