Korean Fried Chicken Recipe
8 oz crispy chicken tossed in a gochujang sauce with steamed broccoli and steamed white rice.
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Ingredients
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Chicken
Gochujang Sauce
Sides
Method
Preparation of Chicken
- 1
Prepare Chicken
Cut chicken thighs into bite-sized pieces and set aside.
- 2
Make Batter
In a bowl, mix together flour and cornstarch. In another bowl, whisk egg and water together. Dip chicken pieces into egg wash and then coat with flour mixture.
Cooking Chicken
- 3
Heat Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
Making Gochujang Sauce
- 5
Combine Ingredients
In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Whisk until smooth.
- 6
Heat Sauce
Heat the sauce over medium heat for about 2-3 minutes until it starts to bubble. Remove from heat and set aside.
Steaming Broccoli and Cooking Rice
- 7
Steam Broccoli
In a steamer basket over boiling water, steam broccoli florets for about 5-7 minutes until tender but still bright green.
- 8
Cook Rice
In a saucepan, combine 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is cooked and water is absorbed.
Finishing Touches
- 9
Toss Chicken in Sauce
In a large bowl, toss the fried chicken pieces in the gochujang sauce until evenly coated.
- 10
Serve
Serve the gochujang chicken over steamed rice with a side of broccoli.