Korean Fried Chicken | Bobby G Eats

Bobby G Eats

Name: Korean Fried Chicken
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: Wan Ja Shan Soy Sauce; gochugaru; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Honey, Raw, Wildflower; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; C&H Premium Pure Cane Light Brown Sugar; BIR Chimichurri Chicken Boneless Chicken Thighs CS/R; P.F. Chang's Gochujang Korean Style Hot Sauce; Dynasty Sesame Oil, Premium, Hot

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Korean Fried Chicken

Serves 460 mins prep10 mins cook

Crispy and crunchy Korean fried chicken topped with a delicious hot sweet sauce. This recipe combines boneless chicken thighs with a flavorful batter and a homemade Korean BBQ sauce that is addictive and easy to make at home.

0 servings

What you need

tbsp soy sauce

tbsp gochugaru

cup water

SIGNATURE SELECTS Honey, Raw, Wildflower

cup honey

tsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

cup brown sugar

BIR Chimichurri Chicken Boneless Chicken Thighs CS/R

lb boneless chicken thighs

P.F. Chang's Gochujang Korean Style Hot Sauce

tbsp gochujang

tbsp sesame oil

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Instructions

1: Cut the boneless chicken thighs into strips and season with salt, pepper, grated garlic, and grated ginger.

2: Soak the chicken in the frying batter made with @jayonefoods frying mix and water, then refrigerate for at least an hour.

3: Prepare the Korean sauce by mixing gochujang, gochugaru, honey, brown sugar, soy sauce, minced garlic, and sesame oil.

4: Heat oil to 350°F and fry the chicken for about 5 minutes.

5: Remove the chicken and increase the heat to 375°F.

6: Fry the chicken again until golden brown and crunchy.

7: Top the fried chicken with the Korean sauce and sprinkle with sesame seeds before serving.

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