3½ lbs chicken thighsboneless
¾ c all purpose flour
2 tsp roasted sesame seedsoptional
⅔ c ShoyuAloha Shoyu recommended.
¼ c Apple Cider Vinegar
¼ c Brown Sugar
¼ c steviaUse all sugar or your favorite sweetener.
3 tbsp chili garlic sauceOr your favorite hot sauce.
2 tbsp honey
⅓ c Green Onions
1 tbsp sesame seed oil
Korean Chicken is a popular dish for holiday potluck. Chicken bites, drummers, and wings coated in potato or cornstarch, then deep-fried, tossed in shoyu, brown sugar, and honey sauce, sometimes sprinkled with crushed red pepper flakes for heat.
How to Make Korean Chicken:
- Cut the chicken thighs into bite-sized pieces (about 4 pieces per thigh). You don’t really need the skin here as this will be deep-fried and dipped in the shoyu sauce. Remove the skin and ant large fatty pieces.
- Cover the chicken all over with flour.
- Cover with saran wrap and put in the fridge for at least one hour.
- The color of the chicken will change from white to a pale pink after an hour because the flour will have bonded with the wetness around the chicken. Note: If you do not give the flour enough time to bond to the chicken, the flour will fall right off when it cooks.
- Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, and sesame seed oil in a large bowl.
- Fill a pan with vegetable oil (about a ½-inch high) and put the heat on high.
- Reduce to medium high as you begin cooking.
- Add the chicken one by one and separate as you fry so that they don’t stick together.
- About 1 minute in, you’ll see a slight crust begin to form.
- Flip and make room to add more chicken to the pan.
- Cook each side about 5–6 minutes. Once the chicken looks ready, adjust the heat to high to give the chicken has a nice brown crust.
- Remove the chicken from the pan and dip into the shoyu sauce.
- Plate with a couple of paper towel sheets underneath to collect the fat so the chicken remains crispy as the sauce soaks into the chicken. Note: you can dip the chicken one by one in the shoyu sauce, but you can also be like my Mom and dip a bunch of them together. Either way, it will come out great.