Korean Chicken Plate Recipe
boneless fried chicken marinated in korean sauce
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Ingredients
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Marinade
Chicken
Garnish
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and rice vinegar until well combined.
- 2
Marinate the Chicken
Place the boneless chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for more flavor.
Frying the Chicken
- 3
Prepare for Frying
In a shallow bowl, beat the egg. In another bowl, place the cornstarch. Dip each marinated chicken piece into the egg, then dredge in cornstarch, ensuring an even coating.
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary. Fry for about 5-7 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Serving
- 7
Garnish and Serve
Sprinkle sesame seeds and chopped green onions over the fried chicken. Serve the Korean chicken hot with rice or as desired.
