Korean Fried Chicken
This Korean Fried Chicken is the kind of dish that doesn’t make it after everyone starts to make their own plates. Crispy, sticky, and super addictive, this Korean fried chicken is double-fried for max extra crunch and tossed in a sticky and sweet soy garlic sauce.Watch me make Korean Fried Chicken
Servings: 3 servings
Equipment
- Pot for frying
Ingredients
Chicken & Batter
- 4 boneless skinless chicken thighs cut into ½-inch chunks
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sesame oil
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt for batter
- ½ cup water adjust until slightly thinner than pancake batter
Sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic minced
- 2 tbsp water
- 1 tsp cornstarch + 1 tsp water for slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks. In a bowl, marinate with salt, pepper, and sesame oil for at least 15 minutes.
- In a separate bowl, mix rice flour, potato starch, salt, and water until the batter is slightly thinner than pancake batter.
- Heat oil to 350°F (175°C) and fry the chicken for about 4 minutes until cooked through but still pale. Remove and set aside.
- Increase the oil temperature to 400°F (205°C) and fry the chicken a second time for about 3 minutes, or until golden brown and extra crispy.
- For the sauce, combine soy sauce, honey, garlic, and water in a pan and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens to your liking.
- Add the fried chicken to the sauce and toss until evenly coated.
- Serve over a bowl of rice if you’d like, and optionally garnish with sesame seeds and scallions.
Nutrition
Serving: 1 serving | Calories: 465kcal | Carbohydrates: 27g | Protein: 33g | Fat: 27g