Description
Ultra-crispy Korean fried chicken coated in a sweet-spicy sauce that’s perfect for weeknights or sharing with friends.
Ingredients
- 1 to 1.5 lb boneless chicken bites (skin-on or skinless)
- 1 to 1 1/4 cups cornstarch
- Neutral oil for frying (enough for 1–2 inches in a pan)
- 1 tablespoon sesame oil (for sauce)
- 2 to 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 to 2 tablespoons sugar (adjust to taste)
- 1 to 2 tablespoons chili paste (gochujang or sambal oelek)
- Optional garnishes: sesame seeds, chopped green onions, pickled radish
Instructions
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
- Toss the chicken bites in cornstarch until evenly coated, shaking off excess.
- Heat oil in a heavy frying pan to 350–375°F (175–190°C).
- Fry chicken in batches for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Drain on paper towels.
- In a separate pan, warm the sesame oil and sauté minced garlic and ginger for 30–45 seconds until fragrant.
- Stir in soy sauce, sugar, and chili paste; adjust for sweetness and heat.
- Add fried chicken to the sauce, tossing to coat quickly.
- Serve immediately topped with sesame seeds and chopped green onions.
Notes
For extra crispiness, substitute potato starch for cornstarch. Use gluten-free tamari in place of soy sauce for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean