Crispy Gochujang Chicken

• 份量: 4-5
• 总时间: 45 mins

配料

THE CHICKEN

1 to 1 1/2 pound chicken breast or thighs, chopped

3/4 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon chili powder

2 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon black pepper

THE SAUCE

1/4 cup light brown sugar

3 tablespoons honey

1/4 cup gochujang

1 tablespoon rice vinegar

1 tablespoon finely minced garlic

1 tablespoon unsalted butter

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1 teaspoon sesame oil

2 tablespoons soy sauce

1/4 cup water

salt, to taste if needed

步骤

Cut the chicken into bite-sized pieces.

In a wide shallow bowl, whisk together cornstarch, salt, black pepper, and chili powder.

In small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.

Dip a few chicken pieces at a time first in the wet batter, letting any excess drip off, and then into the dry, shaking off any excess. Set on a plate and finish breading all the chicken.

Over medium-high heat, add the brown sugar, honey, gochujang, rice vinegar, garlic, butter, chili powder, red pepper flakes, soy sauce, water, and salt if needed to a pot. Mix together well and bring to a simmer. Once it is thick, take off the heat and transfer to a bowl. Set aside.

Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden, about 6 to 8 minutes, take out of the oil and drain on a paper towel.

Toss the chicken in the glaze.

Garnish with green onions and/or sesame seeds and enjoy with rice or noodles!