Crispy Korean Fried Chicken (Printable Version)

Golden, crispy chicken glazed in a sweet-spicy Korean sauce with garlic, honey, and sesame seeds.

# Ingredients:

→ Chicken

01 - 500 grams boneless, skinless chicken breasts, cut into 2.5 cm pieces

→ Coating

02 - 1 large egg
03 - 100 grams cornstarch

→ Frying

04 - Vegetable oil (canola or sunflower), quantity sufficient for deep frying (approximately 750 ml)

→ Sauce

05 - 45 grams unsalted European-style butter
06 - 4 grams fresh garlic, finely minced
07 - 4 grams fresh ginger, finely minced
08 - 60 grams honey
09 - 50 grams dark brown sugar
10 - 30 ml low sodium soy sauce
11 - 15 ml unseasoned rice vinegar
12 - 10 ml toasted sesame oil
13 - 60 grams gochujang (Korean red chili paste)

→ Garnish

14 - 20 grams green onions, thinly sliced
15 - 10 grams toasted sesame seeds
16 - 1 fresh red chili, thinly sliced (optional)

# Steps:

01 - Trim and cut chicken breasts into uniform 2.5 cm pieces to ensure even cooking.
02 - Lightly beat one large egg in a bowl, then immerse chicken pieces ensuring full coverage.
03 - Transfer egg-coated chicken onto cornstarch on a plate, tossing to evenly coat each piece for crispiness.
04 - Fill a heavy skillet or deep pan with 7.5 cm of vegetable oil and heat to 190°C, monitored with a thermometer.
05 - Carefully add chicken in small batches to hot oil, avoiding overcrowding. Fry for 3 to 4 minutes until golden and cooked through. Drain on paper towels.
06 - Melt butter over medium heat in a separate pan, then add minced garlic and ginger. Sauté for 30 seconds until aromatic.
07 - Add brown sugar and honey to the pan, stirring continuously until dissolved. Incorporate soy sauce, rice vinegar, sesame oil, and gochujang, whisking until smooth. Cook an additional 30 seconds.
08 - Add fried chicken pieces to the sauce pan and toss quickly to coat all pieces thoroughly with the glaze.
09 - Transfer glazed chicken to a serving platter. Garnish with sliced green onions, toasted sesame seeds, and optional red chili slices. Serve immediately to preserve crispness.

# Notes:

01 - For maximum crispness, fry chicken in batches and avoid overcrowding to maintain oil temperature.
02 - Double frying the chicken after resting enhances crunch if time permits.
03 - Store leftover chicken uncovered on a wire rack in the refrigerator to retain crispiness. Reheat in an air fryer or oven.
04 - Use gluten-free gochujang and soy sauce to maintain gluten-free status.

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