- 3 eggs
- 1/2 cup soy sauce
- 1/3 cup white sugar
- 3/4 cup cornstarch
- 1/3 cup all-purpose flour
- 3 tablespoons sesame seeds
- 1 teaspoon salt
- 4 green onions, chopped
- 3 cloves garlic, diced
- 3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
- oil for frying
- Whisk eggs, soy sauce, and sugar together in a large bowl.
- Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
- Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
- Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
- Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.
04/13/2018
recipepes.com
Family-Style Korean Fried Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
