Korean Fried Chicken
fromlecremedelacrumb.comwww.lecremedelacrumb.com/korean-fried-chicken
Skip the takeout and make Korean Fried Chicken at home in 45 minutes! Tender chicken pieces dusted in flour, then pan-fried til golden and tossed in a bold and spicy Korean sauce. Serve it with crispy sesame broccoli and rice for an unforgettable meal.
Ingredients
Instructions
Combine chicken pieces and buttermilk in a bowl, toss to coat. Marinate 20-60 minutes.
Place flour and corn starch in two separate bowls.
Discard excess buttermilk marinade and toss chicken pieces first in the flour then in the corn starch.
Heat oil in a large skillet over medium-high heat.
Add chicken pieces to the oil, but be sure not to crowd the pan too much (you may need to do this in batches). Cook chicken for 3-4 minutes, flip and cook 3-4 minutes longer til golden brown. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with any remaining chicken.
Add sauce to pan, bring to a boil, then reduce to a simmer for 3-5 minutes. Add chicken back to pan and stir til heated through.
Serve over rice or noodles and garnish with green onions and sesame seeds if desired.
Nutrition
- Calories
- 589 kcal
- Carbohydrate Content
- 58 g
- Protein Content
- 54 g
- Fat Content
- 15 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 151 mg
- Sodium Content
- 1416 mg
- Fiber Content
- 1 g
- Sugar Content
- 34 g
- Unsaturated Fat Content
- 9 g
- Serving Size
- 1 serving
