Korean Fried Chicken is coated with an addictive homemade Korean sweet chili sauce that is perfectly crunchy on the outside. A unique meal or snack that’s totally delicious!
Serving: 2
Prep time: 15 minutes
Cook time: 15 minutes
Meal type: Appetizer / Starter / Dinner
Spice level: Medium
Ingredients
- 1 pound (500g) Boneless chicken pieces (chop into 1-inch chunks)
- 1/2 cup Cornstarch
- 2 tbsp Plain flour / all purpose flour
- 1/4 tsp Salt (as required)
- 1/4 teaspoon Black pepper powder
- 1 large Egg (beaten)
- Oil for Deep frying
Sweet Chili Sauce:
- 2 tbsp Ketchup
- 1.5 tbsp Chili sauce
- 2 tbsp Honey
- 1.5 tbsp Brown sugar
- 3 tbsp Soy sauce
- 1/4 cup Water
- 2 cloves Garlic, minced
- 1/4 teaspoon Red chili flakes
- 1/2 tbsp Cornstarch
- 1 tsp Sesame oil OR any cooking oil
Garnishing:
- Spring Onion
Note – Check for cooking tips in the end.
Instructions:
- In a medium bowl combine all the SAUCE ingredients and set aside.
- In a large, shallow bowl, whisk cornstarch, plain flour and salt.
- Add beaten eggs and pepper to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the chicken pieces into the beaten eggs.
- Add the chicken chunks to the cornstarch mixture and toss until well coated. Work in batches.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
- In a separate pan, add prepared sweet chili sauce and cook until the sauce thickened (over medium heat)
- Now add in the fried chicken and toss for 1 to 2 mins at high heat.
- Serve it with a chopped green onions and serve it hot for more crunchiness.
Recipe tips:
- For a more authentic taste, replace the chili sauce with the gochujang or chili paste.
- Feel free to tweak the recipe to adjust to the level of sweetness and spiciness of the sauce as desired.
- The sauce can be made up to 2 days ahead of time.
- Toss the meat and sauce together at the last minute before serving to preserve the crunch longer, as the chicken coating will soften as it soaks up the sauce.
- I recommend using a thermometer to monitor the temperature of your oil as you fry the chicken. You want the temperature of the oil to be in the 350-375 degrees F range. If the oil is too cold, the chicken will be overly greasy. If the oil is too hot, the outside of the chicken will burn before the inside is cooked through.