Korean Fried Chicken
This crispy Korean Fried Chicken features succulent marinated chicken breast coated in a flavorful blend of gochujang, soy sauce, and honey for a sweet and spicy sensation that will elevate your homemade fried chicken experience.
Ingredients
For the Marinade
- 500 g Chicken Breast or Chicken Thighs
- 1 tbsp Garlic Powder
- 2 tbsp Soy sauce
- 1 tbsp Cajun Powder
For the Wet Batter
- 1 cup All purpose Flour
- 1/2 cup Cornflour
- 2 tbsp Water
- 1/2 tsp Baking Soda
For the Coating
- 1 cup Cornflour
- 1 cup All purpose Flour
- Oil For frying
For the Sauce
- 2 tbsp Gochujang (Korean red pepper paste)
- 2 tbsp Soy sauce
- 2 tsp Honey
Instructions
- In a bowl, combine chicken breast pieces with soy sauce, garlic powder, black pepper, and cajun powder.Mix well to ensure the chicken is evenly coated.Let it marinate for at least 30 minutes to allow the flavors to infuse.
- In a separate bowl, whisk together eggs, all-purpose flour, cornflour, water, and baking soda until you get a smooth batter.
- Dip each marinated chicken piece into the wet batter, ensuring it's well-coated.Roll the wet-battered chicken in a mixture of cornflour and all-purpose flour, pressing the mixture onto the chicken to ensure an extra crispy coating.Heat oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C).Carefully place the coated chicken into the hot oil and fry until golden brown and crispy. This usually takes about 3-4 minutes per batch.Remove the fried chicken and place them on a paper towel-lined plate to absorb excess oil.
- In a small saucepan, mix gochujang, soy sauce, and honey.Heat the mixture over low heat, stirring continuously until well combined.Simmer the sauce for about 30 seconds to thicken slightly. Be careful not to burn it.
- Once the sauce is ready, toss half of the fried chicken pieces into the sauce, ensuring each piece is well coated.You can also use a brush to apply the sauce evenly onto each piece for better coverage.
- Garnish with sesame seeds for added flavor and presentation. Enjoy!
