Korean chicken

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Sharing is showing interest!

That easy Korean chicken It is made with crispy pieces of fried chicken and mixed with Gochujang hot sauce. This dish is tasty and couldn't be easier to prepare!

I serve this dish with my Instant Pot Rice or quinoa. Add a side of steamed broccoli or Asian cabbage salad.

Korean Chicken C Korean Chicken

One of the tastiest Asian dishes has to be this Korean chicken. It's all in the sauce! All you need is a little staple food (brown sugar, tomato sauce, soy sauce, honey and garlic), sesame oil, and Korean Gochujang chili sauce. It is most often found in the Asian section of a grocery store. It is spicy and combines perfectly with the sweet and sour combination of ketchup, honey and brown sugar. If you enjoy recreating restaurant favorites like me, you should try this dish. It is quite simple and the results are incredible! This chicken is sure to be a hit!

Ingredients needed:

for the sauce:

  • Korean Gochujang Chili Sauce
  • low sodium soy sauce
  • Sesame oil
  • honey
  • brown sugar
  • ketchup
  • Garlic

korean chicken ingredients korean chicken

Follow us on PINTEREST!

for the chicken:

  • boneless, skinless chicken thighs
  • eggs
  • flour
  • cornstarch
  • Salt

korean chicken ingredients 2 korean chicken

Instructions:

Step 1: the chicken

  • Start by cutting the chicken thighs into small pieces, about 2 ″ long.
  • Heat approximately 1.5 cups of vegetable oil in a saucepan. Once it reaches at least 340 degrees F, you are ready to fry the chicken.
  • Mix flour and cornstarch in one bowl and beat eggs in another bowl.
  • Season the chicken with salt. Dip each piece into the egg mixture, then into the flour mixture.
  • Carefully place the coated chicken pieces in the hot oil. Fry 6 to 8 at a time, so as not to fill the pan. Fry them for about 4 to 5 minutes, turning once or twice.
  • Remove from the oil on a plate with a paper towel. It will absorb any excess oil.

asian fried chicken korean chicken

Step 2: the sauce

  • In a microwave safe bowl, mix all the ingredients for the sauce.
  • Microwave for 45 seconds, then beat. Microwave for an additional 30 seconds. Beat again.

Mounting:

  • Once all the chicken pieces are fried, stir them together with sauce.
  • Serve immediately.

chicken in sauce korean chicken

Can I do it in advance?

This dish can be prepared in advance and stored in the refrigerator for up to 4 days. Note that the sauce will soak in the sauce the longer it stays in the refrigerator.

How to store and reheat leftovers?

I keep the leftovers in a covered container, in the fridge. To reheat the dish, I place it in a pan and add about 1/4 cup of water. Heat over medium heat until it begins to bubble.

Can I use chicken breast to make this dish?

Yes, you can certainly use boneless skinless chicken breast and cut it into small pieces. I use and recommend chicken drumsticks because they are more flavorful and do not dry out during frying.

Korean Chicken B Korean Chicken

More Asian recipes:

  • Chicken Firecracker
  • Sesame chicken
  • Bittersweet chicken
  • Orange chicken
  • General Tso's Chicken

To see more recipes like this, feel free to browse our Asian category.

pin it button korean chicken

If you like this recipe and do it, take a photo and share it INSTAGRAM! Tag me @RecetasLatinas So i can check it out and leave a comment! 😀

Korean chicken

Preparation time

10 minutes

Time to cook

20 minutes

Total time

30 minutes

Korean chicken is made with pieces of fried chicken and mixed with Gochujang hot sauce. This dish is tasty and couldn't be easier to prepare!

Course: main course

Cuisine: Asian

Keyword: korean chicken

Servings: 4 people

Calories: 552 kcal

:

Ingredients

for the chicken:

  • 1.5 pounds boneless, skinless chicken thighs
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 large eggs

for the sauce:

  • 4 tablespoons of tomato sauce
  • 3 tablespoons of Gochujang sauce
  • 1/4 cup of honey
  • 1/4 cup packed brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons minced garlic

Instructions

to make the chicken:

  1. Start by cutting the chicken thighs into small pieces, about 2 ″ long.
  2. Heat approximately 1.5 cups of vegetable oil in a saucepan.
  3. Whisk the flour and cornstarch in one bowl and beat the eggs in another bowl.
  4. Season the chicken with salt. Dip each piece into the egg mixture, then into the flour mixture.
  5. Once the oil reaches at least 340 degrees F, you are ready to fry the chicken.
  6. Carefully place the coated chicken pieces in the hot oil. Fry 6 to 8 at a time, so as not to fill the pan. Fry them for about 4 to 5 minutes, turning once or twice.
  7. Remove from the oil on a plate with a paper towel. It will absorb any excess oil.

to make the sauce:

  1. In a saucepan or microwaveable bowl, beat all ingredients. Heat over medium heat until bubbly, whisking often to melt sugar. In a microwave, heat for 45 seconds, beat, then microwave for an additional 25 seconds. Beat well.
  2. Pour sauce over chicken and stir to coat.

Recipe Notes

Please note that the nutritional value may vary depending on the product you use. The following information is an estimate. Always use a calorie counter that you are familiar with.

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉 Korean Chicken

0 Compartir