Fried Chicken (Print Version)
# Ingredients:
01 -
2 lbs Chicken Breast (cut into 1-inch chunks).
02 -
1 cup Cornstarch (for coating chicken).
03 -
1/4 cup All-Purpose Flour (for coating chicken).
04 -
1/2 tsp Salt (for coating chicken).
05 -
1/4 tsp Black Pepper (for coating chicken).
06 -
2 Eggs (beaten, for coating chicken).
07 -
Canola Oil (for frying).
08 -
1/4 cup Ketchup (for sauce).
09 -
3 tbsp Chili Sauce (for sauce).
10 -
1/4 cup Honey (for sauce).
11 -
3 tbsp Brown Sugar (for sauce).
12 -
1/3 cup Soy Sauce (for sauce).
13 -
1/2 cup Water (for sauce).
14 -
3 Garlic Cloves (minced, for sauce).
15 -
1/4 tsp Red Pepper Flakes (for sauce).
16 -
1 tbsp Cornstarch (for sauce).
17 -
2 tsp Sesame Oil (for sauce).
# Instructions:
01 -
In a bowl, combine ketchup, chili sauce, honey, brown sugar, soy sauce, water, garlic, red pepper flakes, cornstarch, and sesame oil. Stir well and set aside.
02 -
In a shallow bowl, mix cornstarch, flour, salt, and black pepper. Beat eggs in a separate bowl.
03 -
Coat chicken chunks in the beaten egg, then toss in the cornstarch mixture until fully coated.
04 -
Heat 2 inches of canola oil in a frying pan over medium-high heat. Fry chicken chunks in batches until golden brown and crispy. Remove and drain on paper towels.
05 -
In a clean pan, heat the sauce mixture over medium heat until slightly thickened. Add fried chicken chunks and toss to coat evenly.
06 -
Garnish with sesame seeds and green onions if desired. Serve hot with rice or as a snack.
# Notes:
01 -
Korean Fried Chicken offers a crispy, juicy texture and a perfect balance of sweet and spicy flavors in its garlic glaze.
02 -
This dish is ideal as an appetizer, snack, or main course served with rice.
03 -
Customize the spice level by adjusting the amount of red pepper flakes and chili sauce.