Crispy Korean Chicken (Print-Friendly Version)

# What You'll Need:

→ Chicken Prep

01 - Cut 1 pound of boneless skinless chicken thighs or breasts into small chunks
02 - Optional 1/2 cup milk for soaking
03 - A pinch of black pepper
04 - 1/4 teaspoon salt
05 - 1 tablespoon rice wine if you skip the milk
06 - 1/2 teaspoon each minced ginger and garlic

→ Coating Mix

07 - Vegetable oil for deep frying
08 - About 1/3 cup potato starch or cornstarch

→ Sauce Mix

09 - 1 tablespoon soy sauce
10 - 3 tablespoons cooking rice wine like Mirim, Matsul, or Mirin
11 - 2 tablespoons of either rice vinegar or apple cider vinegar
12 - 1 teaspoon grated ginger
13 - 1 tablespoon Korean chili paste (gochujang) or extra soy sauce for less heat
14 - 2 tablespoons brown sugar
15 - A pinch of black pepper
16 - 1 teaspoon minced garlic
17 - 3 tablespoons honey, oligo, rice, or corn syrup (4 tablespoons if syrup used)
18 - 2 teaspoons toasted sesame oil

→ Topping

19 - 1 or 2 tablespoons chopped peanuts or seeds

# Step-by-Step Directions:

01 - Slice chicken into bite-sized pieces and trim off any fat.
02 - If you want, soak chicken in milk in the fridge for half an hour. Drain it well. Mix chicken with salt, pepper, garlic, ginger, and rice wine if you didn’t use milk. Let it sit for 20 to 30 minutes.
03 - Put all the sauce stuff in a pan. Stir it up and bring to a boil. Turn heat down and simmer for 3 to 4 minutes until it thickens a bit. Take it off the heat and set aside.
04 - Cover all chicken pieces evenly with potato starch or cornstarch.
05 - Heat about an inch of vegetable oil to 165°C (330°F) in a sturdy pan. Fry the chicken in small batches for 3 minutes till they’re light golden. Drain on paper towels or a wire rack.
06 - Heat the oil again to 165°C (330°F). Fry all chicken in one go until deep golden and crispy, about 1 to 2 minutes. Let drain completely.
07 - Warm the sauce over low heat. Toss the fried chicken in it until well coated.

# Helpful Notes:

01 - If you want it less spicy, leave out the gochujang and add an extra tablespoon of soy sauce.

Go Back