Crispy Korean Chicken with Bold Sweet-Spicy Sauce (Print version)
Double-fried Korean chicken bites tossed in a glossy gochujang honey sauce with garlic, ginger, sesame, and a crisp potato starch coating.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon rice wine, mirin, or water
05 -
2 cloves garlic, minced
06 -
1 teaspoon grated fresh ginger
07 -
3/4 cup (95 g) potato starch, plus more if needed
08 -
4 cups neutral oil, for frying
For the sweet-spicy sauce
09 -
2 tablespoons gochujang
10 -
2 tablespoons ketchup
11 -
3 tablespoons honey
12 -
1 tablespoon brown sugar
13 -
1 tablespoon soy sauce
14 -
1 tablespoon rice vinegar
15 -
2 cloves garlic, minced
16 -
1 teaspoon grated fresh ginger
17 -
1 teaspoon toasted sesame oil
18 -
1-2 teaspoons water, only if needed to loosen
For serving
19 -
1 tablespoon toasted sesame seeds
20 -
2 scallions, thinly sliced
21 -
Steamed rice, optional
# Instructions:
01 -
Place the chicken pieces in a bowl with salt, pepper, rice wine, minced garlic, and grated ginger. Toss well and let stand for 10 minutes while the oil heats.
02 -
Add the potato starch and press it onto every piece until the chicken looks dry and evenly coated. Rest for 5 minutes, then press on a little more starch if damp spots appear.
03 -
Heat 2 inches of neutral oil in a heavy pot to 325°F. Fry the chicken in batches for 4-5 minutes, until cooked through and lightly golden. Transfer to a wire rack.
04 -
In a wide skillet, combine gochujang, ketchup, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Simmer over medium-low heat for 2-3 minutes until glossy. Turn off the heat.
05 -
Raise the oil to 375°F. Return the chicken to the oil in batches for 1-2 minutes, until deeper golden and very crisp. Drain on the rack again.
06 -
Warm the sauce over low heat. Add the hot fried chicken and toss quickly until coated. Sprinkle with sesame seeds and scallions, then serve right away with rice if desired.
# Good to know:
01 -
Best served immediately after glazing while the coating is still crisp.
02 -
Use a deep-fry thermometer for steady oil temperature.
03 -
For a milder sauce, reduce gochujang to 1 tablespoon and add 1 extra tablespoon ketchup.