- Chicken:
- 2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon salt
- 1 pinch ground black pepper
- 3 chicken breasts, cut into bite-size pieces
- Sauce:
- 6 tablespoons honey
- 1/4 cup cider vinegar
- 4 tablespoons brown sugar
- 3 tablespoons gochujang (Korean chile paste)
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 pinch ground black pepper
- 1/2 cup cornstarch
- canola oil for frying
- Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
04/10/2018
recipepes.com
Sweet Korean Crispy Chicken, recipe
PT15M
PT1H
5
455 calories