Korean Fried Chicken
Serves
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 2 eggs
- 1/2 cup cornstarch
- oil for frying
- 1/3 cup Korean gochujang red pepper paste
- 3 tbsp rice vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame seeds, for garnish
Steps:
- Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
- In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
- Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
- Fry the chicken for 3-4 minutes or until browned and crispy.
- Drain the fried chicken and add to the bowl with the sauce.
- Toss to combine, garnish with sesame seeds and serve immediately.