Sweet & Spicy! Korean Fried Chicken

Ingredients

• 800 g Chicken Thighs (boneless, skinless) (cut into bite‑size pieces)
• 1 cup Sweet Potato Starch (for coating, gives extra crispness)
• 1/2 cup All‑Purpose Flour (mixed with starch for coating)
• 1/4 cup Cold Water (to make a thin batter)
• 2 liters Vegetable Oil (for deep‑frying, neutral flavor)
• 3 tablespoons Soy Sauce (base of the sauce)
• 2 tablespoons Gochujang (Korean red pepper paste) (adds depth and heat)
• 1 tablespoon Gochugaru (Korean red pepper flakes) (for extra spiciness)
• 1 piece Cheongyang Pepper (finely sliced, very hot Korean pepper)
• 2 tablespoons Honey (balances the heat with sweetness)
• 1 tablespoon Rice Vinegar (adds a subtle tang)
• 1 teaspoon Sesame Oil (finishing oil for aroma)
• 2 tablespoons Sesame Seeds (toasted, for garnish)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)

Instructions

1. Prepare Chicken

   Trim any excess fat, then cut the chicken thighs into bite‑size pieces (about 2‑3 cm). Pat dry with paper towels.

   Time: PT5M

2. Make Light Batter

   In a mixing bowl combine sweet potato starch, all‑purpose flour, and cold water. Stir until just combined; the batter should be thin and slightly lumpy.

   Time: PT3M

3. Coat Chicken

   Add the chicken pieces to the batter, toss to coat evenly. Let rest for 2 minutes so the coating adheres.

   Time: PT2M

4. First Fry (Blanch)

   Heat vegetable oil in a large pot to 160°C (320°F). Fry the coated chicken in batches for 4‑5 minutes, just until the coating sets but not browned. Remove with a slotted spoon and drain on a baking sheet.

   Time: PT7M

   Temperature: 160°C

5. Rest Chicken

   Let the partially fried chicken rest on a wire rack for 2 minutes. This allows excess oil to drip off and the interior to finish cooking.

   Time: PT2M

6. Second Fry (Crisp)

   Raise oil temperature to 190°C (375°F). Fry the chicken again for 2‑3 minutes, until golden‑brown and ultra‑crisp. Transfer to a clean rack to drain.

   Time: PT5M

   Temperature: 190°C

7. Prepare Spicy Sauce

   While the chicken rests, combine soy sauce, gochujang, honey, rice vinegar, minced garlic, grated ginger, gochugaru, and sliced Cheongyang pepper in a saucepan. Bring to a gentle boil, then simmer for 6‑8 minutes until slightly thickened.

   Time: PT8M

8. Toss Chicken in Sauce

   Place the crispy chicken in a large bowl, pour the hot sauce over it, add sesame oil, and toss quickly until every piece is glossy and coated.

   Time: PT3M

9. Garnish and Cool

   Transfer the coated chicken to a serving plate, sprinkle toasted sesame seeds over the top, and let cool for 5 minutes before serving to let the sauce set.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

1g