Ingredients
Scale
- 1.5 pounds of chicken (cut into bite-sized pieces)
- 2 tablespoons of soy sauce
- 2 tablespoons of cornstarch
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 2 cloves of garlic (minced)
- 1 inch of ginger (minced)
- 1/4 cup of honey
- 3 tablespoons of rice vinegar
- 2 tablespoons of sesame oil
- Sesame seeds (for garnish)
- Green onions (sliced for garnish)
- Oil (for frying)
Instructions
- Combine soy sauce, cornstarch, gochugaru, garlic, and ginger in a mixing bowl to create the marinade.
- Marinate the chicken pieces in the marinade for at least 30 minutes.
- Heat oil in a deep pan and fry the marinated chicken until golden brown and crispy, about 4-5 minutes.
- In another pan, combine honey, rice vinegar, and sesame oil; simmer until the sauce thickens.
- Toss the fried chicken in the sweet and spicy sauce until fully coated.
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
- For crispy texture, ensure the oil is hot before frying the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a healthier option, the chicken can be air-fried at 375°F (190°C) for 15-18 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg