Korean Fried Chicken

This Korean fried chicken is chicken thighs in a crispy coating that are tossed in a sweet, spicy and savory sauce. A unique meal or snack that's totally delicious!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 323kcal

Author Sara Welch

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken thighs cut into 2 inch pieces
2 eggs lightly beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup cornstarch
oil for frying
1 tablespoon sesame seeds
green onions for garnish optional

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.

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