Sweet Korean Crispy Chicken
Description
Try this recipe for garlicky deep-fried chicken in a sticky-sweet sauce flavored with Korean favorites: ginger, soy sauce, and gochujang.
Ingredients
•
3 chicken breasts, cut into bite-size pieces
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2 tablespoons rice wine vinegar
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1 teaspoon minced garlic
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1 teaspoon minced ginger
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1/4 teaspoon salt
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1 pinch ground black pepper
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6 tablespoons honey
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1/4 cup cider vinegar
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1/4 cup brown sugar
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3 tablespoons gochujang (Korean chile paste)
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2 tablespoons soy sauce
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2 teaspoons minced garlic
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1 teaspoon minced ginger
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1 pinch ground black pepper
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1 quart canola oil for frying, or as needed
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1/2 cup cornstarch
Directions
1
Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
2
Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
3
Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
4
While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
5
Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
6
Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
7
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.