Crispy Sweet Chicken
Dakgangjeong
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 3
Ingredients
- 1 lb Chicken thighs (boneless, bite-sized)
- ½ cup Cornstarch
- 1 tablespoon Gochujang
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Corn syrup
- 3 cloves Garlic (minced)
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame seeds
- 2 cups Vegetable oil (for frying)
Instructions
- Cut chicken into bite-sized pieces. Toss with cornstarch until every piece is thoroughly coated. Let sit 5 minutes for the coating to adhere.
- Heat 2 cups vegetable oil in a deep pot or wok to 350F. Fry the chicken in batches for 5-6 minutes until golden and crispy. Remove and drain on a wire rack.
- Make the sauce in a separate pan: combine gochujang, soy sauce, honey, corn syrup, rice vinegar, and garlic. Cook over medium heat for 2 minutes until bubbly and slightly thickened.
- Add the fried chicken to the sauce pan and toss quickly to coat. Sprinkle with sesame seeds. Serve immediately while crispy.
From K-Kitchen — koreanhomecook.com