Spicy Korean Fried Chicken with Gochujang Sauce
Description
Extra-crispy Korean fried chicken is served with a sweet and spicy gochujang sauce for an Asian-inspired meal that's packed with flavor.
Ingredients
•
1/3 cup milk
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1 egg
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1 pound chicken breast tenderloins
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1/4 cup all-purpose flour
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1/4 cup potato starch
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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vegetable oil for frying
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1/4 cup honey
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1/4 cup brown sugar
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2 tablespoons soy sauce
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2 tablespoons gochujang (Korean hot pepper paste)
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1 tablespoon Worcestershire sauce
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2 teaspoons red pepper flakes
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1 teaspoon ground ginger
Directions
1
Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2
Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4
Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5
Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6
Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.