Korean Sweet Crunchy Chicken

Ingredients

• 1 pound Chicken Tenderloin (cut into 2‑inch strips)
• 0.5 cup Milk (for soaking the chicken)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (ground)
• 1 cup Potato Starch (for coating the chicken)
• 0.5 cup Dark Corn Syrup
• 1 tablespoon Granulated Sugar
• 1 tablespoon Soy Sauce
• 2 teaspoons Apple Cider Vinegar
• 1 tablespoon Yellow Mustard (optional but recommended)
• 1 tablespoon Fresh Ginger (minced)
• 2 Garlic Cloves (minced)
• 7 Dried Red Pepper (small Korean dried red peppers, sliced)
• 2 tablespoons Vegetable Oil (for stir‑frying aromatics)
• 4 cups Neutral Cooking Oil (corn, canola or vegetable oil for deep frying)
• 0.25 cup Peanuts (roughly chopped)
• 1 tablespoon Sesame Seeds

Instructions

1. Cut and Marinate Chicken

   Trim the chicken tenderloin into 2‑inch strips, place them in a bowl, cover with ½ cup milk, and refrigerate for at least 30 minutes.

   Time: PT10M

2. Prepare Sweet Sauce

   In a saucepan combine ½ cup dark corn syrup, 1 tbsp sugar, 1 tbsp soy sauce, 2 tsp apple cider vinegar, and 1 tbsp yellow mustard. Heat over medium, stirring until the sugar fully dissolves and the mixture is glossy.

   Time: PT5M

   Temperature: medium

3. Mince Aromatics

   Finely mince 2 garlic cloves and 1 tbsp fresh ginger. Slice the 7 dried red peppers.

   Time: PT5M

4. Season and Dry Chicken

   Drain the milk from the chicken, pat dry with paper towels, then sprinkle with ½ tsp salt and ¼ tsp ground black pepper. Toss to coat evenly.

   Time: PT2M

5. Coat with Potato Starch

   Place 1 cup potato starch and the seasoned chicken strips into a ziplock bag. Seal and shake until every piece is fully coated.

   Time: PT5M

6. Stir‑Fry Aromatics

   Heat 2 tbsp vegetable oil in a pan over medium heat. Add garlic and ginger, sauté 1 minute, then add sliced red peppers and sauté another minute until fragrant but not burnt.

   Time: PT3M

   Temperature: medium

7. Combine Sauce with Aromatics

   Pour the prepared sweet sauce into the pan with the aromatics, lower heat to low, and let it bubble gently for about 2 minutes.

   Time: PT2M

   Temperature: low

8. Heat Oil for Frying

   In a deep pot or fryer, add 4 cups neutral oil and heat to 350°F (175°C). Use a thermometer to monitor temperature.

   Time: PT5M

   Temperature: 350°F

9. First Fry Batch

   Carefully add half of the coated chicken strips to the hot oil. Fry for 4 minutes until golden‑brown, then remove with tongs onto paper towels.

   Time: PT4M

   Temperature: 350°F

10. Second Fry Batch

    Repeat with the remaining chicken strips, frying another 4 minutes.

    Time: PT4M

    Temperature: 350°F

11. Double Fry for Extra Crunch

    Raise the oil temperature to 330°F (165°C) and return all fried chicken to the oil for an additional 3 minutes.

    Time: PT3M

    Temperature: 330°F

12. Toss Chicken in Sauce

    Reheat the sauce if it has thickened, add the double‑fried chicken, ¼ cup chopped peanuts, and 1 tbsp sesame seeds. Toss quickly for 2 minutes until each piece is glossy and coated.

    Time: PT2M

13. Serve

    Transfer the glazed chicken to a serving plate. Optionally serve with pickled radish (mu‑kimchi) on the side.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

30g

Fat

25g

Fiber

2g