Description
A crispy, spicy chicken dish marinated in gochujang that brings warmth and flavor to any gathering.
Ingredients
- 4 chicken breasts or thighs, cut into small pieces
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 2 teaspoons chili flakes
- 1 teaspoon salt
- 1 teaspoon white pepper
- 250g plain flour
- 250g corn flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon white pepper
- 80ml water
- 2 eggs
- 120ml water
- 5 tablespoons gochujang (for sauce)
- 2 teaspoons brown sugar
- 2 teaspoons chili flakes (for sauce)
- 2 green chillies, chopped
- Sesame seeds, to sprinkle on top
- 1 spring onion, also to sprinkle on top
Instructions
- Combine the chicken pieces with gochujang, soy sauce, lemon juice, minced garlic, minced ginger, chili flakes, salt, and white pepper in a mixing bowl. Let marinate for at least 30 minutes.
- Mix the plain flour, corn flour, salt, garlic powder, and white pepper in a separate bowl. In another bowl, whisk the eggs and add both quantities of water, mixing well.
- Heat oil in a frying pan or deep fryer to 350°F (175°C).
- Coat each marinated chicken piece first in the egg mixture, followed by the flour mixture.
- Fry the coated chicken in hot oil until golden brown, approximately 7-10 minutes, ensuring it is fully cooked.
- Drain the fried chicken on a plate lined with paper towels to remove excess oil.
- Mix together gochujang, brown sugar, chili flakes, and chopped green chilies in a bowl for the sauce.
- Toss the fried chicken in the sauce until well coated.
- Serve garnished with sesame seeds and chopped spring onions.
Notes
For extra crispiness, consider double frying the chicken and use a thermometer to monitor oil temperature.
