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Korean Crispy Chicken

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
60 min
SERVINGS
3 servings
Dinner Korean
Korean Crispy Chicken
Ingredients
  • 3 chicken breasts, cut into bite-size pieces
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 6 tablespoons honey
  • 1/4 cup cider vinegar
  • 1/4 cup 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
  • 1 quart canola oil for frying, or as needed
  • 1/2 cup cornstarch
Instructions
1
Prepare the chicken by placing it in a bowl and mixing with vinegar, garlic, ginger, salt, and pepper until the ingredients are well combined. Allow the chicken to marinate for 20-30 minutes.
2
Simultaneously, prepare the sauce by combining honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir the ingredients thoroughly to ensure they are well blended, then bring them to a low boil. Once boiling, reduce the heat to a lower setting and simmer for 3-4 minutes.
3
In preparation of deep-frying, fill a deep fryer with 1 inch oil and heat it to 350 degrees F (175 degrees C). During this time, prepare a bowl with cornstarch and add the marinated chicken. Mix the ingredients until the chicken is evenly coated.
4
Deep-fry the chicken in small batches, avoiding overcrowding, until it reaches a light golden brown color, approximately 2 minutes per side. After frying the chicken, reheat the oil to 350 degrees F (175 degrees C) and deep-fry it once more until it is deep golden brown, roughly 40 seconds per batch.
5
Transfer the fried chicken to the pot of sauce and heat both the sauce and chicken over medium-low heat until warmed through, approximately 3 minutes.