Korean cuisine is known for its bold and complex flavors, and one dish that perfectly exemplifies this is Sweet and Spicy Korean Chicken. This dish is a delicious combination of crispy fried chicken, coated in a sticky sauce that is both sweet and spicy.
How To Make:
To make this dish, first, the chicken is marinated in a mixture of soy sauce, ginger, garlic, and other spices to infuse it with flavor. Then, it is coated in a batter made with cornstarch and flour to give it a crispy texture.
The chicken is then deep-fried until it is golden brown and crispy on the outside and juicy on the inside. Once the chicken is cooked, it is coated in a sauce made with gochujang, a spicy Korean chili paste, honey, soy sauce, and other seasonings. The sauce is simmered until it thickens and becomes sticky, creating a sweet and spicy glaze that coats the chicken.
This dish is typically served with a side of rice and vegetables such as carrots, bell peppers, and onions, which complement the bold flavors of the chicken. The vegetables are often stir-fried in the same sauce as the chicken, adding even more depth to the dish.
Tips and Variations:
Tips:
Use boneless chicken thighs instead of breasts for juicier and more flavorful chicken.
Let the chicken marinate for at least 30 minutes, or even overnight, to ensure maximum flavor infusion.
Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
To make the chicken even crispier, you can coat it twice in the batter before frying.
If the sauce is too thick, you can thin it out with a bit of water or chicken stock.
Variations:
Instead of deep-frying the chicken, you can also bake it in the oven for a healthier option.
For a vegetarian version, you can substitute the chicken with tofu or tempeh.
You can also add vegetables like broccoli, green beans, or mushrooms to the dish for added texture and flavor.
To make it spicier, add more gochujang or red pepper flakes.
If you prefer it less spicy, reduce the amount of gochujang or omit it altogether and add more honey for a sweeter flavor.
Ingredients:
- 1 pound of cut-up, bite-sized boneless chicken thighs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup water
- Vegetable oil for frying
Instructions:
In a large bowl, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, garlic, ginger, and water. Mix well to combine.
Stir the chicken to evenly coat it after adding it to the basin. Refrigerate for at least 30 minutes while covered with plastic wrap.
Combine the cornstarch, flour, salt, black pepper, onion powder, and garlic powder in a separate basin.
In a sizable saucepan or deep fryer, heat the vegetable oil over medium-high heat. Before removing the chicken, shake off any extra marinade. Each piece should be well coated after being dipped in the flour mixture.
Carefully add the chicken to the hot oil, making sure not to overcrowd the pot. Fry for 5 to 6 minutes, or until thoroughly cooked and golden. Remove the chicken from the oil with a slotted spoon, then place it on a dish covered with paper towels to drain.
The leftover marinade should be heated over medium-high heat in a small saucepan. Bring to a boil and let it simmer for 5-7 minutes until it thickens and becomes sticky.
Pour the sauce over the fried chicken and toss to coat evenly.
Serve the Sweet and Spicy Korean Chicken hot, garnished with sliced green onions and sesame seeds. Enjoy with steamed rice and vegetables.