Korean Fried Chicken
Korean Fried Chicken is a beloved dish known for its crispy texture and bold, spicy-sweet flavors. In this recipe, tender chicken breast fillets are coated...
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gram Chicken Breast Fillets
- 2 cups panko bread crumbs
- Korean fried chicken mix
- 3 tablespoons seasame seeds
- 4 spring onion sliced
- 1 tablespoon red chili flakes optional
- 3 tablespoons oil for frying
- 3 cloves garlic minced
- 1 1/2 tablespoon ginger minced
- 4 tablespoons honey
- 4 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon seasame oil
- 2 1/2 tablespoons gochujang paste
Instructions
- 1
Cut chicken breast into 1-inch or bite-sized cubes.
- 2
Mix Korean fried chicken mix with cold water according to packet instructions, ensuring a smooth batter consistency. Alternatively, a cornstarch-based batter can be used, though Korean mix yields superior results.
- 3
Set up a workstation with bowls for transferring chicken, first through the batter, then the breadcrumbs, and finally into a clean bowl for stir-frying.
- 4
Heat oil in a pan, add chicken, and stir-fry for 2 minutes.
- 5
Add and mix in sauce ingredients, continue to stir-fry for an additional 8 minutes.
- 6
Mix in sesame seeds, spring onions and optional chili flakes, stir-fry for a further 2 minutes.
- 7
Serve with a plain steamed rice garnished with extra spring onions.