Name: Spicy Korean Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons gochujang (Korean chili paste); 3 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon ginger, finely grated; 2 tablespoons vegetable oil, for frying; 2 tablespoons toasted sesame seeds, for garnish; 3 green onions, thinly sliced, for garnish

Instructions

Prepare the chicken

In a large bowl, combine cornstarch, flour, salt, and pepper. Add chicken pieces and toss until evenly coated. Shake off excess coating and set aside on a plate.
Make the sauce

In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Set aside.
Cook the chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid overcrowding, fry chicken pieces for 6-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a paper towel-lined plate.
Coat with sauce

Return the skillet to medium heat. Add the sauce mixture and bring to a simmer for 1-2 minutes until slightly thickened. Return all the cooked chicken to the pan and toss until evenly coated with sauce.
Finish and serve

Transfer the spicy Korean chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or as part of a Korean meal spread.

Spicy Korean Chicken

Ingredients

Instructions

Nutritional Information