Crispy Korean Fried Chicken
A twist on traditional fried chicken, with a spicy Korean-inspired kick. Crispy on the outside, juicy on the inside.
Ingredients
- ●2 lbs chickencut into bite-sized pieces
- ●1 cup yummyKorean chili flakes (gochugaru)
- ●1/2 cup koreanGochujang sauce
- ●1 cup friedall-purpose flour
- ●1 cup chickencornstarch
- ●1 cup oilvegetable oil for frying
Instructions
- 1
1. In a large bowl, mix together flour, cornstarch, and a pinch of salt.
- 2
2. Add chicken pieces to the bowl and toss to coat.
- 3
3. Dredge chicken pieces in the flour mixture, shaking off excess.
- 4
4. Dip coated chicken pieces in gochujang sauce, making sure they're fully coated.
- 5
5. Dredge chicken pieces in the flour mixture again, pressing gently to adhere.
- 6
6. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
- 7
7. Fry chicken pieces in batches until golden brown and cooked through.
- 8
8. Remove fried chicken from oil with a slotted spoon and place on a paper towel-lined plate.
- 9
9. Sprinkle fried chicken with Korean chili flakes (gochugaru) and serve immediately.