Korean Boneless Mini Recipe
Make Korean Boneless Mini Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Breading
Frying
Garnish
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes. Mix well until the sugar is dissolved.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for better flavor.
Breading the Chicken
- 3
Prepare the Breading Mixture
In a shallow dish, whisk together all-purpose flour, cornstarch, salt, and black pepper.
- 4
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dip each piece into the egg wash, then coat thoroughly with the flour mixture. Shake off any excess flour.
Frying the Chicken
- 6
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 7
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, frying in batches to avoid overcrowding. Cook for 5-7 minutes on each side or until golden brown and fully cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 8
Garnishing and Serving
- 9
Garnish the Chicken
Sprinkle sesame seeds and sliced green onions over the fried chicken for added flavor and presentation.
- 10
Serve
Serve the Korean boneless mini chicken hot with your choice of dipping sauce or side dishes.
