Boneless Korean Chicken Recipe
Fried then dipped in sweet & spicy Korean sauce
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Ingredients
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For the Chicken
For the Korean Sauce
Method
For the Chicken
- 1
Prepare the Chicken
Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper.
- 2
Set Up Breading Station
In one bowl, place the all-purpose flour. In another bowl, place the cornstarch. In a third bowl, beat the eggs. This will be your breading station.
- 3
Bread the Chicken
Dredge each piece of chicken in flour, shaking off excess. Dip into the egg wash, then coat with cornstarch. Ensure each piece is well coated.
- 4
Fry the Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
For the Korean Sauce
- 5
Make the Sauce
In a small saucepan, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Whisk together and bring to a simmer over medium heat. Cook for 3-5 minutes until slightly thickened.
- 6
Coat the Chicken
Once the sauce has thickened, remove it from heat. Toss the fried chicken pieces in the sauce until evenly coated.
- 7
Garnish and Serve
Transfer the coated chicken to a serving plate. Sprinkle with sesame seeds and chopped green onions before serving.
