Sweet Korean Crispy Chicken

« This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts. »

Ingredients

Chicken:

  • 2 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 3 chicken breasts, cut into bite-size pieces

Sauce:

  • 6 tablespoons honey
  • 1/4 cup cider vinegar
  • 4 tablespoons brown sugar
  • 3 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 pinch ground black pepper
  • 1/2 cup cornstarch
  • canola oil for frying

 

Prep : 30  m   Cook : 16  m   Ready In : 1  h 6  m

Directions

  1. Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
  2. Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
  3. Toss cornstarch with the chicken to coat evenly.
  4. Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
  5. Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
  6. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Related Post:
Instant Pot(R) Chicken Cacciatore

Source : allrecipes.com

 

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