Korean Fried Chicken

Korean Fried Chicken

Ingredients

For the Chicken

• 500 g chicken wings or boneless chicken pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ cup cornstarch
• Oil for frying

For the Sauce

• 2 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil

For Garnish (optional)

• 1 teaspoon sesame seeds
• 1 tablespoon chopped green onions

Instructions

1. Prepare the Chicken
   Pat the chicken dry with paper towels. Season with salt, black pepper, and garlic powder.
2. Coat the Chicken
   Place the cornstarch in a bowl and coat each piece of chicken evenly. Shake off any excess coating.
3. Fry the Chicken
   Heat oil in a deep pan to about 175°C (350°F). Fry the chicken pieces in batches for 6–8 minutes until golden and crispy. Remove and place on paper towels to drain excess oil.
4. Make the Sauce
   In a small pan over medium heat, combine ketchup, honey, soy sauce, gochujang, minced garlic, brown sugar, and sesame oil. Cook for 2–3 minutes, stirring until the sauce thickens slightly.
5. Coat the Chicken
   Add the fried chicken to the sauce and toss until evenly coated.
6. Serve
   Transfer to a serving plate and garnish with sesame seeds and chopped green onions if desired.

Serving Suggestions

Serve with steamed rice, pickled vegetables, or a simple cabbage salad.