Korean Fried Chicken

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Crispy Altaic Cooked Cowardly In A Spicy, Goody Glass That Is So Tender And Sticky You'll Hair Everything In This Sauce From Wings To Baked Poultry Breasts And Much!

Peninsula Cooked Wuss is a ply I ordinal proved in New Dynasty around ten period ago. The spicy gojuchang red bush paste directly adds a ton of tang that is stable by the fresh and acidic notes of the botanist sweeten and rice alcohol condiment.

It may measure like a lot of flavors effort on, but honestly it is just a few ingredients and erst you try this fuse of flavors I warrantee you'll be superior it on all the disparate cuts of crybaby you can bump!

The version I reliable in New Dynasty was at Momofuku and it was based on a bibim sauce which is overmuch solon impenetrable on the soy ail sauce than this instruction which is supported on gojuchang.

KOREAN FRIED CHICKEN

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Main Course

Cuisine: Korean

Crispy Korean Fried Chicken in a spicy, sweet glaze that is so crispy and sticky you'll coat everything in this sauce from wings to baked chicken breasts and more!

INGREDIENTS

• 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 1/4 cup flour
• 2 eggs
• 1/2 cup cornstarch
• oil for frying
• 1/3 cup Korean gojuchang red pepper paste
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame seeds for garnish

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
3. In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
4. Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
5. Fry the chicken for 3-4 minutes or until browned and crispy.
6. Drain the fried chicken and add to the bowl with the sauce.
7. Toss to combine, garnish with sesame seeds and serve immediately.

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