Best Korean Fried Chicken
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Korean Fried Chicken is crispy, juicy morsels coated in an outrageously delicious sticky, savory, sweet and spicy sauce that will have you licking the plate! Although the chicken is usually deep fried, this recipe is a healthier, more approachable version made with bite-size pieces of chicken pan fried in less oil, but still every bit as crispy. Learn how to make this Korean favorite in less than an hour with step-by-step photos and video tutorial.
Ingredients
Instructions
Marinate Chicken: Whisk the marinade ingredients together in a large bowl then stir in the chicken. Marinate at room temperature for 20-30 minutes. Meanwhile, make the sauce and the breading mixture
Make sauce: Whisk the sauce ingredients together in a medium bowl; set aside
Bread Chicken: In a separate large bowl, whisk the breading ingredients together. Working in batches, remove chicken from marinade with a slotted spoon, dab off excess marinade with paper towels and add to breading. Using a clean hand, toss the chicken until well coated. Remove chicken to a parchment paper lined baking sheet. Repeat with all of the chicken
Pan fry: Add enough vegetable oil to a large skillet so it reaches 1/4-inch up the sides and heat to 375°F over medium-high heat. (You can use less oil if you use a NONSTICK skillet, but it won't quite as crispy.) Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove using a spider strainer or slotted spoon to a paper towel lined plate
Simmer sauce: Wipe out pan. Add the sauce to the pan and bring to a simmer for a couple minutes to warm through. Taste and adjust as desired. Add chicken back to pan and stir until evenly coated
Serve: Garnish with green onions and sesame seeds if desired and serve with rice
