Sweet Korean Crispy Chicken recipe

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Ingredients

2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon salt
1 pinch ground black pepper
3 chicken breasts, cut into bite-size pieces
6 tablespoons honey
¼ cup cider vinegar
4 tablespoons brown sugar
3 tablespoons gochujang (Korean chile paste)
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pinch ground black pepper
½ cup cornstarch
canola oil for frying

Nutrition Info

577.8 calories
carbohydrate: 41.5 g
cholesterol: 33.6 mg
fat: 41.9 g
fiber: 0.6 g
protein: 10.4 g
saturatedFat: 6.1 g
servingSize: -
sodium: 829 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.

  2. Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well, when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.

  3. Toss cornstarch with the chicken to coat evenly.

  4. Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.

  5. Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.

  6. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Recipe Yield

3 chicken breasts

Recipe Note

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

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