Crispy Korean Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
Some canola oil to fry the chicken
02 -
2 eggs, whisked up
03 -
¼ teaspoon black pepper
04 -
½ teaspoon salt
05 -
¼ cup all-purpose flour
06 -
A whole cup of cornstarch
07 -
2 pounds of chicken breast chopped into bite-sized pieces
→ Sauce
08 -
2 teaspoons of sesame oil
09 -
A tablespoon of cornstarch
10 -
¼ teaspoon of pepper flakes
11 -
3 garlic cloves, chopped small
12 -
Half a cup of water
13 -
A third cup soy sauce
14 -
3 tablespoons of brown sugar
15 -
3 tablespoons gochujang sauce
16 -
A quarter cup each of honey and ketchup
# Instructions:
01 -
Drain the oil, put the chicken back in the pan, and pour the sauce all over it. Add sesame seeds and some green onion for a nice touch if you want.
02 -
Fry the chicken in a few rounds in super hot oil till it comes out crispy and golden.
03 -
Dip the chicken in the beaten eggs, then toss in the dry coating. If you're not in a rush, let it sit for ten minutes.
04 -
Throw the sauce stuff in one bowl. Crack eggs into another and beat them well. Mix together the cornstarch, flour, salt, and pepper in a separate bowl.
# Notes:
01 -
Extra crunchy fried chicken with a sweet-spicy Korean-style sticky glaze.