Crispy Korean Fried Chicken In A Spicy, Sweet Glaze That Is So Crispy And Sticky You’ll Coat Everything In This Sauce From Wings To Baked Chicken Breasts And More!
Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you’ll love. Plus it takes just 20 minutes to make it!
Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you’ll love. Plus it takes just 20 minutes to make it!
Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the brown sugar and rice wine vinegar.
It may sound like a lot of flavors going on, but honestly it is just a few ingredients and once you try this blend of flavors I guarantee you’ll be topping it on all the different cuts of chicken you can find!
The version I tried in New York was at Momofuku and it was based on a bibim sauce which is much more heavy on the soy garlic sauce than this recipe which is based on gojuchang.
You can also try a few different breading options. Serious eats uses baking powder to create a super crispy exterior (but requires a bit of drying time), I have a tempura batter I love
Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you'll coat everything in this sauce from wings to baked chicken breasts and more!
INGREDIENTS
- 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 1/4 cup flour
- 2 eggs
- 1/2 cup cornstarch
- oil for frying
- 1/3 cup Korean gojuchang red pepper paste
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame seeds for garnish
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
- Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
- In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
- Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
- Fry the chicken for 3-4 minutes or until browned and crispy.
- Drain the fried chicken and add to the bowl with the sauce.
- Toss to combine, garnish with sesame seeds and serve immediately.
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