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Best Korean Fried Chicken Recipe
An Asian frying technique that makes the coat thin and almost transparent. It is most of the time coated with sticky, spicy, and sweet sauce.
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Servings: 4 people
Calories: 538kcal
Cost: $5-20
Ingredients
Main
- 1 kg Chicken breasts skinless and boneless
- ¼ cup Flour
- 2 pcs Eggs beaten
- ½ cup Corn starch
- 2 cups Oil
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
Sauce
- ⅓ cup Gochujang chili paste
- ¼ cup Rice vinegar
- ¼ cup Brown sugar
- 2 tablespoon Soy sauce
Garnish
- 1 teaspoon Sesame seeds
Instructions
Chicken and coat
- Prepare beaten egg, put the flour in a bowl, and corn starch in a different bowl.
- Season chicken breasts with salt and ground black pepper.
- Coat the chicken first with flour, next dip chicken into the beaten egg, and lastly, roll chicken onto the corn starch.
- Do the same procedure with the remaining chicken breast, and place it on a tray.
For the Sauce
- In a bowl, mix gochujang chili paste, brown sugar, and soy sauce. Mix until well incorporated.
Frying the Chicken
- Heat oil in a pan and fry chicken breasts until both sides turned golden brown.
- After frying all chicken, mix the gochujang mixture onto the fried chicken in a bowl. Mix until chicken breasts are well coated.
- Sprinkle with sesame seeds. Serve hot and enjoy!
Nutrition
Calories: 538kcal | Carbohydrates: 35g | Protein: 55g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 1090mg | Potassium: 962mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
