Korean Fried Chicken

Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 600 gram Chicken Breast Fillets; 2 cups panko bread crumbs; Korean fried chicken mix; 3 tablespoons seasame seeds; 4 spring onion sliced; 1 tablespoon red chili flakes optional; 3 tablespoons oil for frying; 3 cloves garlic minced; 1 1/2 tablespoon ginger minced; 4 tablespoons honey; 4 tablespoons brown sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon seasame oil; 2 1/2 tablespoons gochujang paste

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Korean Fried Chicken is a beloved dish known for its crispy texture and bold, spicy-sweet flavors.

In this recipe, tender chicken breast fillets are coated in a crunchy panko breadcrumb and Korean fried chicken mix, then stir-fried to perfection. The magic happens when the crispy chicken is tossed in a tantalizing sauce made with garlic, ginger, honey, brown sugar, soy sauce, rice vinegar, sesame oil, gochujang paste, sesame seeds, and spring onions. Each bite delivers a burst of savory, sweet, and spicy goodness that will have you coming back for more.

This dish is perfect for those who enjoy the satisfying crunch of fried chicken but with a unique Korean twist. It’s a fantastic choice for dinner parties or a casual weeknight meal. Serve it with steamed rice and your favorite pickled vegetables to complete the Korean fried chicken experience.

For the Korean Fried Chicken mix, we use the Beksul brand, which can be found at most Asian supermarkets. Often, the instructions on various brands of mix are in Korean. With the Beksul brand, the ratio of mix to water is about 200 grams of mix to 340 ml of cold water. You can adjust this ratio until you achieve a smooth batter consistency.

Korean Fried Chicken

Preparation: 15 min
Cooking: 15 min
Ready in: 30 min

For: 4

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Ingredients

600 gram Chicken Breast Fillets
2 cups panko bread crumbs
Korean fried chicken mix
3 tablespoons seasame seeds
4 spring onion (sliced)
1 tablespoon red chili flakes (optional)
3 tablespoons oil (for frying)

Sauce

3 cloves garlic (minced)
1 1/2 tablespoon ginger (minced)
4 tablespoons honey
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon seasame oil
2 1/2 tablespoons gochujang paste

Instructions

Cut chicken breast into 1-inch or bite-sized cubes.
Mix Korean fried chicken mix with cold water according to packet instructions, ensuring a smooth batter consistency. Alternatively, a cornstarch-based batter can be used, though Korean mix yields superior results.
Set up a workstation with bowls for transferring chicken, first through the batter, then the breadcrumbs, and finally into a clean bowl for stir-frying.
Heat oil in a pan, add chicken, and stir-fry for 2 minutes.
Add and mix in sauce ingredients, continue to stir-fry for an additional 8 minutes.
Mix in sesame seeds, spring onions and optional chili flakes, stir-fry for a further 2 minutes.
Serve with a plain steamed rice garnished with extra spring onions.