Crispy Korean-Style Fried Chicken with Spicy Gochujang Glaze and Crunchy Slaw
A Gluten-Free Korean-inspired dish that combines crispy fried chicken with a sweet and spicy gochujang glaze, crunchy slaw, and toasted almonds.
Ingredients
- ●2 lbs Chicken breastCut into bite-sized pieces
- ●1 cup AlmondsToasted
- ●2 tsp Korean chili flakes (gochugaru)More or less to taste
- ●2 tbsp Gochujang pasteKorean chili paste
- ●1 cup Rice flourGluten-free
- ●1/2 cup CornstarchGluten-free
- ●1 EggBeaten
- ●1/4 cup Vegetable oilFor frying
- ●1 head CabbageShredded
- ●2 CarrotsGrated
- ●1/4 cup Green onionThinly sliced
- ●1 tsp Sesame oilFor slaw
- ●2 tbsp Soy sauce (gluten-free)For slaw
- ●1 tbsp HoneyFor slaw
Instructions
- 1
1. In a large bowl, whisk together rice flour, cornstarch, and Korean chili flakes. Add the chicken pieces and toss to coat.
- 2
2. In a separate bowl, whisk together the beaten egg and 1 tablespoon of water. Add the egg mixture to the chicken and toss to coat.
- 3
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch.
- 4
4. While the chicken is cooking, prepare the slaw by combining the shredded cabbage, grated carrots, and thinly sliced green onion in a bowl.
- 5
5. In a small bowl, whisk together the sesame oil, soy sauce, and honey. Pour the dressing over the slaw and toss to coat.
- 6
6. In a small saucepan, heat the gochujang paste over medium heat until warm and fragrant.
- 7
7. To assemble the dish, place a few pieces of the crispy chicken on a plate, followed by a spoonful of the slaw and a drizzle of the gochujang glaze.
- 8
8. Sprinkle toasted almonds over the top and serve immediately.