Sweet Korean Crispy Chicken

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.

• Preparation Time: 30 mins
• Cooking Time: 16 mins
• Total Time: 46 mins
• Calories: 578 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup cornstarch
• 1 pinch ground black pepper
• 6 tablespoons honey
• ¼ cup cider vinegar
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 4 tablespoons brown sugar
• 2 teaspoons minced garlic
• 2 tablespoons rice wine vinegar
• canola oil for frying
• 3 tablespoons gochujang (Korean chile paste)
• 1 teaspoon minced ginger
• 3 chicken breasts, cut into bite-size pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Toss cornstarch with the chicken to coat evenly.

Step 4

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.

Step 5

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.

Step 6

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