Description
A deliciously crispy and flavorful dish featuring chicken marinated in gochujang and soy sauce, fried to perfection, and served with a spicy sauce.
Ingredients
- 4 chicken breasts, 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 chilli 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 the sauce)
- 2 teaspoons brown sugar
- 2 teaspoons chilli flakes (for the sauce)
- 2 green chillies, chopped
- Sesame seeds, to sprinkle on top
- 1 spring onion, also to sprinkle on top
Instructions
- Start by marinating the chicken. In a bowl, combine the gochujang, soy sauce, lemon juice, minced garlic, minced ginger, chilli flakes, salt, and white pepper. Mix well and cover the chicken pieces completely. Allow them to marinate for at least 30 minutes, or longer if time permits.
- Set up your dredging station. In one bowl, mix the plain flour, corn flour, salt, garlic powder, and white pepper. In another bowl, whisk the eggs and add 80ml of water.
- After marinating, take each chicken piece and dip it into the egg wash before coating it with the flour mixture. Ensure each piece is evenly coated for that perfect crunch.
- Heat oil in a frying pan over medium-high heat. Fry the chicken pieces in batches until they become golden brown and crispy, about 6–8 minutes.
- For the sauce, take the remaining gochujang, brown sugar, chilli flakes, and chopped green chillies. Combine these in a small saucepan with 120ml of water and heat on medium-low until the sugar dissolves and the sauce thickens.
- Once fried, place the chicken on paper towels to absorb excess oil, then toss in the spicy sauce.
- Sprinkle with sesame seeds and sliced spring onions for added crunch and flavor.
Notes
For extra crispiness, consider double frying the chicken. Pair with steamed rice or pickled vegetables to balance the heat.
