Sweet Crispy Korean Chicken (Printable Version)
Crispy boneless chicken coated in a sticky sweet and spicy glaze, perfect for a fast snack or appetizer.
# Ingredients Required:
→ Chicken Marinade
01 -
1 pound boneless skinless chicken thighs and/or breasts, cut into bite-sized pieces
02 -
1/2 cup milk (optional)
03 -
1/4 teaspoon salt
04 -
Pinch of black pepper
05 -
1/2 teaspoon minced garlic
06 -
1/2 teaspoon minced ginger
07 -
1 tablespoon rice wine (omit if using milk)
→ Coating
08 -
1/3 cup potato starch or cornstarch
09 -
Vegetable oil, for deep frying
→ Sauce
10 -
1 tablespoon soy sauce
11 -
3 tablespoons cooking rice wine (Mirim, Matsul, or Mirin)
12 -
2 tablespoons apple cider vinegar or rice vinegar
13 -
1 tablespoon gochujang (Korean red chili paste), omit or replace with extra soy sauce for mild version
14 -
3 tablespoons honey, oligo syrup, rice syrup, or corn syrup (use 4 tablespoons if using syrup)
15 -
2 teaspoons toasted sesame oil
16 -
2 tablespoons brown sugar
17 -
1 teaspoon minced garlic
18 -
1 teaspoon grated ginger
19 -
Pinch of black pepper
→ Garnish
20 -
1 to 2 tablespoons coarsely chopped peanuts or seeds
# Guide to Cooking:
01 -
Trim any visible fat from chicken pieces. Cut into bite-sized portions.
02 -
Optionally soak chicken in milk for at least 30 minutes refrigerated. Drain well, then combine chicken with salt, pepper, rice wine (if milk unused), minced garlic, and minced ginger. Let rest for 20 to 30 minutes.
03 -
Combine all sauce ingredients in a pan and stir thoroughly. Bring to a boil over medium heat, then reduce to medium-low and simmer for 3 to 4 minutes until slightly thickened. Remove from heat and set aside.
04 -
Evenly coat each chicken piece with potato starch or cornstarch.
05 -
Heat approximately 2.5 cm (1 inch) of vegetable oil in a heavy-bottomed pan to 165°C (330°F). Fry chicken in batches without overcrowding for about 3 minutes until light golden. Remove and drain on wire rack or paper towels.
06 -
Reheat oil to 165°C (330°F) and fry chicken pieces again, this time in one batch, until deep golden and crispy, about 1 to 2 minutes. Drain thoroughly.
07 -
Warm sauce over medium-low heat. Add fried chicken pieces and toss to coat evenly.
# Extra Suggestions:
01 -
For a milder version, omit gochujang and increase soy sauce by 1 tablespoon.