Rating: 5 stars
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

Recipe Summary

prep:
30 mins
cook:
16 mins
additional:
20 mins
total:
1 hr 6 mins
Servings:
6
Yield:
3 chicken breasts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Chicken:
Sauce:

Directions

Instructions Checklist
  • Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.

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  • Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.

  • Toss cornstarch with the chicken to coat evenly.

  • Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.

  • Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.

  • Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

578 calories; protein 10.4g; carbohydrates 41.5g; fat 41.9g; cholesterol 33.6mg; sodium 829mg. Full Nutrition
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