Korean Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course
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Cuisine
Asian
Korean Fried Chicken
Description
This Korean Fried Chicken recipe starts by seasoning bite-sized pieces of boneless, skinless chicken thighs with salt and pepper, then dipping them into beaten eggs before coating thoroughly in a flour and cornstarch mixture. The coated chicken pieces are fried in hot oil at 350°F in small batches to ensure even cooking and a crispy exterior. As the chicken fries, a sauce is whisked together using gochujang (Korean chili paste), ketchup, honey, brown sugar, soy sauce, and sesame oil, then gently simmered until the sugars dissolve and the mixture thickens slightly. Once the chicken is drained from oil, it is tossed in the warm sauce to coat each piece evenly, resulting in a sticky, glossy finish. Sprinkling toasted sesame seeds and optionally sliced green onions adds texture and fresh color contrast. The dish offers a combination of crunchy fried chicken with a sweet and spicy glaze characteristic of Korean flavors.
Ingredients
For the chicken
- 1 1/2 pounds chicken thigh cut into 2 inch pieces, boneless, skinless
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- cooking oil for frying
- 1 tablespoon sesame seeds
- green onion optional, for garnish
For the sauce
- 1/4 cup ketchup
- 3 tablespoons gochujang sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Instructions
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
- Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
- Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 162mg | 54% |
| Sodium | 551mg | 23% |
| Potassium | 367mg | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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