Family-Style Korean Fried Chicken

This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!

• Cooking Time: 3 mins
• Total Time: 3 mins
• Calories: 520 Calories

Ingredients

• 3 eggs
• 1 teaspoon salt
• 3 tablespoons sesame seeds
• ⅓ cup white sugar
• ¾ cup cornstarch
• ⅓ cup all-purpose flour
• 4 green onions, chopped
• ½ cup soy sauce
• oil for frying
• 3 cloves garlic, diced
• 3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces

Recipe Instructions

Step 1

Whisk eggs, soy sauce, and sugar together in a large bowl.

Step 2

Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.

Step 3

Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.

Step 4

Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.

Step 5

Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.