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Gochujang Crispy Chicken
45 minServes 4Nutri-Score D€€
D
45 min
45 minGochujang Crispy Chicken
what you need
Ingredients
chicken thighs (cut into bite-sized pieces)Meat700 g
cornstarch (for the dry batter)Pantry120 g
salt (divided between dry and wet batter)Spices6 g
black pepper (ground, divided)Spices2 g
chili powder (divided between batter and glaze)Spices6 g
eggs (beaten)Dairy2 pieces- brown sugar (for the glaze)Pantry60 g
honey (for the glaze)Pantry40 g- gochujang (Korean chili paste)Pantry60 g
- rice vinegarPantry30 ml
garlic (minced)Produce3 pieces
red pepper flakesSpices2 g
butterDairy30 g
soy saucePantry30 ml- sesame oilPantry10 ml
waterOther60 ml- neutral oil (for frying)Pantry750 ml
rice (cooked, for serving)Grains300 g
sesame seeds (for garnish)Nuts & seeds10 g
green onions (sliced, for garnish)Produce2 pieces
per serving
Nutrition
738kcal
- Carbs
- 75 g
- Proteins
- 36 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl ×2
Saucepan
Whisk
Frying pan
Slotted spoon
step by step
Method
- Step 1
Make the dry batter
- Combine the cornstarch, salt, black pepper and chili powder in a bowl.
- Step 2
Make the wet batter
- In another bowl, beat together the eggs, salt, black pepper and chili powder.
- Step 3
Simmer the gochujang glaze
- Add the brown sugar, honey, gochujang, rice vinegar, garlic, chili powder, red pepper flakes, butter, soy sauce, sesame oil and water to a pan.
- Whisk together and simmer over medium heat until thickened.
- Season with salt to taste and set aside.
- Step 4
Coat the chicken
- Place the dry batter in a zip-top bag.
- Coat the chicken pieces in the wet batter, then drop them into the bag.
- Shake to coat them evenly.
- Step 5
Fry the chicken
- Fry the coated chicken in hot oil until golden brown and crispy.
- Drain on paper towels.
- Step 6
Glaze and serve
- Toss the crispy chicken in the glaze.
- Serve over rice topped with sesame seeds and green onions.
most cooked first