Name: Spicy Korean Fried Chicken with Gochujang Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Milk - ⅓ cup; Egg - 1; Chicken breast tenderloins - 1 pound; All-purpose flour - ¼ cup; Potato starch - ¼ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Vegetable oil for frying - ¼ teaspoon; Honey - ¼ cup; Brown sugar - ¼ cup; Soy sauce - 2 tablespoons; Gochujang (Korean hot pepper paste) - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Red pepper flakes - 2 teaspoons; Ground ginger - 1 teaspoon

Spicy Korean Fried Chicken with Gochujang Sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Korean Fried Chicken with Gochujang Sauce

1. Milk - ⅓ cup

2. Egg - 1

3. Chicken breast tenderloins - 1 pound

4. All-purpose flour - ¼ cup

5. Potato starch - ¼ cup

6. Salt - ½ teaspoon

7. Ground black pepper - ¼ teaspoon

8. Vegetable oil for frying - ¼ teaspoon

9. Honey - ¼ cup

10. Brown sugar - ¼ cup

11. Soy sauce - 2 tablespoons

12. Gochujang (Korean hot pepper paste) - 2 tablespoons

13. Worcestershire sauce - 1 tablespoon

14. Red pepper flakes - 2 teaspoons

15. Ground ginger - 1 teaspoon

How to cook deliciously - Spicy Korean Fried Chicken with Gochujang Sauce

1. Stage

Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.

2. Stage

Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.

3. Stage

Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).

4. Stage

Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.

5. Stage

Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.

6. Stage

Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.