Korean Chicken

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Korean Chicken

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Ingredients

3½ lbs chicken thighs boneless
¾ c all purpose flour
2 tsp roasted sesame seeds optional
⅔ c Shoyu Aloha Shoyu recommended.
¼ c Apple Cider Vinegar
¼ c Brown Sugar
¼ c stevia Use all sugar or your favorite sweetener.
3 tbsp chili garlic sauce Or your favorite hot sauce.
2 tbsp honey
⅓ c Green Onions
1 tbsp sesame seed oil
Vegetable Oil
Cuisine:
    • Medium

    Ingredients

    Directions

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    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:

    1. 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.
    2. Cover the chicken all over with flour.
    3. Cover with saran wrap and put in the fridge for at least one hour.
    4. 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.
    5. 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.
    6. Fill a pan with vegetable oil (about a ½-inch high) and put the heat on high.
    7. Reduce to medium high as you begin cooking.
    8. Add the chicken one by one and separate as you fry so that they don’t stick together.
    9. About 1 minute in, you’ll see a slight crust begin to form.
    10. Flip and make room to add more chicken to the pan.
    11. 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.
    12. Remove the chicken from the pan and dip into the shoyu sauce.
    13. 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.

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