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 caloriescarbohydrate: 41.5 gcholesterol: 33.6 mgfat: 41.9 gfiber: 0.6 gprotein: 10.4 gsaturatedFat: 6.1 gservingSize: -sodium: 829 mgsugar: 26.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Korean Crispy Chicken
Directions
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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.
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.
Toss cornstarch with the chicken to coat evenly.
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.
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.
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.