The Best Korean Fried Chicken
This crispy fried chicken is served with a sweet and spicy gochujang sauce
Servings: 4 people
Ingredients
- 2 lb Chicken breast
- 1½ lb Chicken wings
- 2 cups Milk
- 1 cup Flour
- 1 cup Corn starch
- 3 tbsp Salt
- 1 tsp Pepper
- Oil for frying canola, or vegetable
Sweet and Spicy Gochujang Sauce
- ½ cup Strawberry jam
- 2 tbsp Gochujang
- ¼ cup Ketchup
- ¼ cup Water
- 2 tbsp Soy sauce
- 2 Garlic cloves
- ½ Onion small
Instructions
- Cut the chicken breast into wing-sized chunks. Add chicken breast and wings into a large bowl. Sprinkle with 1 tbsp salt, 1 tsp pepper and toss. Add milk to the chicken.
- Put flour, corn starch, and 2 tbsp of salt in a gallon-sized ziploc bag. Add chicken to the bag and shake vigorously until all the chicken pieces are coated.
- Heat oil to 350°F and add the chicken pieces to fry. Fry for 10 minutes, flipping them half-way through cooking. Once done, cool on a wire-rack. For extra crispy chicken, fry it once more for 3 minutes. Keep in 200°F oven until ready to serve.
Sweet and Spicy Gochujang Sauce
- Blend water, garlic, and onion. Add the mixture to a sauce pan and add rest of the sauce ingredients. While stirring, cook on medium-low heat for 5 minutes, until bubbly.
Notes
- To enjoy the extra-crispy Korean fried chicken without the sauce, dip it in a mixture of 1tbsp salt and 1tsp pepper.
- Optionally, sprinkle the chicken with toasted sesame seeds or crushed peanuts before serving.