Ingredients
Chicken Marinade
- 250 g Boneless chicken thigh or breast (about 9 oz), cut into medium bite-size pieces
- 1-2 tbsp Toasted sesame seeds
- 1 tsp Sesame oil
- 1 tsp Light soy sauce
- 1 tsp Ginger & garlic paste
- ¼ tsp Baking soda
Coating & Frying
- 1 cup Potato or corn flour
- 1 Egg
- Oil for deep frying (enough for 350°F frying)
Sauce Mix
- 2-3 cloves Garlic, finely chopped
- 2 tbsp Gochujang (Korean chili paste)
- 3 tbsp Ketchup
- 2 tbsp Honey
- 1 tbsp Lemon juice
- 1 tsp Sesame oil
- 3 tbsp Water
Garnish
- Toasted sesame seeds
- Korean chili flakes or powder (optional)
- Spring onions, thinly sliced
Instructions
- Prepare and marinate chicken: Cut the chicken into medium bite-size pieces. Combine all the marinade ingredients including sesame oil, soy sauce, ginger & garlic paste, baking soda, and toasted sesame seeds. Mix well, add the chicken pieces, and marinate for 15 minutes to enhance flavor and tenderness.
- Coat chicken with egg and flour: Crack one egg into the marinated chicken and mix thoroughly to bind the coating. Then, coat each piece evenly with potato or corn flour, shaking off any excess to prevent clumping during frying.
- Deep fry the chicken: Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the coated chicken pieces in batches for 2-3 minutes or until they turn crispy and golden brown. Remove and drain on paper towels to remove excess oil.
- Sauté garlic for the sauce: Heat a pan over medium heat and drizzle 1 tablespoon of oil. Add the chopped garlic and stir for a few seconds until fragrant and aromatic, but not browned.
- Make the spicy sauce: Add the gochujang, ketchup, honey, lemon juice, sesame oil, and water into the pan with garlic. Stir well and let the mixture simmer briefly to combine the flavors and slightly thicken the sauce.
- Toss fried chicken in sauce: Reduce heat to low, add the fried chicken pieces to the pan, and gently toss to coat the chicken evenly with the sauce. Let it simmer together for a few seconds to meld flavors.
- Finish with sesame seeds: Sprinkle toasted sesame seeds over the sauced chicken, stirring lightly to distribute them well.
- Garnish and serve: Transfer the coated chicken to a serving plate. Garnish generously with extra toasted sesame seeds, Korean chili flakes for heat (optional), and thinly sliced spring onions for freshness and color.
- Enjoy immediately: Serve the delicious Korean Spicy Chicken hot for the best crispy texture and vibrant flavor experience.
Notes
- Use boneless chicken thigh for juicier and more flavorful results compared to breast meat.
- Potato flour provides a crispier coating than corn flour, but both work well.
- Maintain oil temperature at around 350°F to avoid greasy chicken and ensure crispiness.
- Adjust honey and gochujang quantities to taste for preferred sweetness and spiciness.
- Serve immediately to enjoy the chicken while it’s crispy; leftover chicken may lose crunchiness.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
