Spicy Gochujang Fried Chicken

🧂 Ingredients

• 300 grams boneless, skinless chicken breast

  cut into 1-inch cubes
• 1 tsp low-sodium soy sauce
• 1 egg
• 1/4 tsp white sugar
• 2 tbsp cornstarch

  for marinade
• 1/4 cup cornstarch

  for coating
• 1/4 cup all-purpose flour
• 5 cups canola or vegetable oil

  or enough oil for deep-frying
• 2 tbsp gochujang
• 1 1/2 tbsp low-sodium soy sauce
• 3 tsp sesame oil
• 2 tsp rice wine vinegar
• 3 tbsp hot water
• 1 tsp garlic powder
• 2 cloves garlic

  minced
• 1/2 green onion

  chopped
• 1/2 tsp toasted sesame seeds
• 1/2 green onion

  green part only, chopped

Instructions

• 1 To prepare the sauce, combine all the gochujang sauce ingredients in a medium
  bowl and mix well. Set aside.
• 2 To marinate the chicken, combine the diced chicken breast cubes with 1 tsp
  low-sodium soy sauce, 1 egg, 1/4 tsp white sugar, and 2 tbsp cornstarch in a
  large bowl. Mix well and set aside in the refrigerator for at least 15 minutes.
• 3 Take out the marinated chicken bowl from the refrigerator and add in 1/4 cup of
  cornstarch and 1/4 cup of all purpose flour. Mix well until the batter looks
  uniform and sticky (the batter should be sticky enough to stick to the chicken
  pieces).
• 4 Heat about 5 cups of canola or vegetable oil (or enough oil for deep-frying) in
  a pan or pot over medium high to high heat. If you see a lot of fast bubbling
  form when you dip in a wooden chopstick or a wooden spoon, the oil is ready. Fry
  the coated chicken pieces for 3 minutes on medium high to high heat until
  lightly brown and thoroughly cooked inside. You might have to fry in 2 batches
  to avoid overcrowding the pot. Play with the heat setting to maintain a frying
  heat strong enough to keep the chicken fiercely bubbling, but not too hot to
  avoid oil splattering. Once the chicken is cooked, after about 3 minutes, remove
  from oil and let rest on drying rack for about 3-5 minutes.
• 5 Refry the chicken pieces in high heat for about 1 to 1 1/2 minutes, until deep
  golden brown and crispy. Remove from oil and let rest on drying rack.
• 6 In a large pan, heat the sauce mixture over medium heat and bring to a boil. Let
  boil for about 30 seconds, and remove pan from heat. Add in the fried chicken
  pieces into the pan and combine well until all pieces are uniformly covered with
  the sauce.
• 7 Serve with toasted sesame seeds and chopped green onions.

Nutrition Info