Updated: Jun 1, 2021
As I've recently gotten into Korean dishes, I've particularly been interested in the appetizers and side dishes. Besides gimbap and scallion pancakes, Korean fried chicken is also a popular appetizer and Korean food. What makes the fried chicken Korean is that its fried chicken but with Korean and other Asian spices in the chicken marinade. It takes some prep but the cooking is simple and the the result is yummy! I personally like to cut the chicken breasts into bite size pieces for perfect snacking size but its not a requirement. Keep in mind that smaller pieces will take less time to cook until crispy than if you cut up your chicken into bigger pieces.
-2 cups boneless skinless chicken breasts chopped into big but bite size pieces
-1/2 cup flour
-2 tbs. soy sauce
-1 tbs. gochugaru (Korean red pepper flakes)
-1 tsp. garlic salt
-1/4 tsp. cayenne pepper
-2 tbs. sesame oil
-2 tbs. brown sugar
-1 tsp. onion powder
-1 tsp. garlic powder
-1 tsp. salt
-1/4 tsp. black pepper
-2 cups vegetable oil for frying
Note: You can buy gochugaru from Amazon or from your local Asian grocery store like H-Mart. For more info on the seasonings used in this recipe see here.
In a bowl, mix chicken with salt, black pepper, cayenne pepper, gochugaru, sesame oil, sugar, soy sauce, onion powder, and garlic powder. Seal tightly with foil or plastic wrap and refrigerate overnight.
In a bowl, dip each piece of chicken into the flour and set aside. Heat oil in a pot on med-high heat. Add chicken and fry for 10 minutes until crispy. Enjoy!
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