We are preparing today yet another Asian cuisine hit – Korean fried chicken – crispy chicken thighs in a sweet and savory sauce. The main ingredient that adds to the flavor is gochujang, sauce made with Korean red chili paste, which is sweet, spicy and savory.
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- 2 eggs lightly beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- oil for frying
- 1 tablespoon sesame seeds
- green onions for garnish optional
For the sauce
- 1/4 cup ketchup
- 3 tablespoons gochujang sauce
- three tablespoons honey
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
- Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
- Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions if desired.
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