Korean-Fried-Chicken-with-Sweet-Gochujang-Sauce

Korean Fried Chicken with Sweet Gochujang Sauce

Crispy Korean fried chicken battered and tossed in a sweet & spicy gochujang sauce and served with fresh radishes, cilantro and garnished with sesame seeds.

Difficulty: Easy
Time: 40 - 45 minutes
Calories: 890 Fat: 37g Carbs: 161g Protein: 49g

CA inspired, MN sourced! Chef Deuki Hong has designed a Korean Fried Chicken recipe tossed with his famous gochujang sweet-chili sauce and the crispiest batter crust! Korean fried chicken is pridefully known for it’s crisp because of its soft batter blend and twice fried technique, which it keeps crispy even when smothered in sauce!

Ingredients
Sushi rice
Batter blend
Sesame seeds
Gochujang
Sugar
Garlic
Radishes
Cilantro
Chicken breasts

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Garnish To add decorative or savory touches to food.

What you need

Medium, deep sauté pan

Medium pot with lid

Medium bowl

Cooking Instructions

Screen Shot 2019-02-06 at 11.47.41 AM
Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Place 3 cups oil in medium, deep sauté pan over medium-high heat and warm up to fry. Wash and dry all produce. Mince or grate garlic. Remove root end from radish and discard; then, thinly slice. Tear cilantro leaves and stems. Remove chicken breasts from package; rinse and pat dry. Dice chicken breasts into ½"cubes.

Note: If oil begins to smoke, carefully turn heat down to low.

Screen Shot 2019-02-06 at 11.47.46 AM
Step 2: COOK RICE

Place rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin battering the chicken (Step #3).

Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

Screen Shot 2019-02-06 at 11.47.53 AM
Step 3: BATTER CHICKEN

Place batter blend in medium bowl and add ½ cup water and a pinch of salt and pepper. Mix using a whisk until incorporated and smooth. Season chicken cubes with a pinch of salt and pepper. Dip chicken into batter 5-6 pieces at a time flipping around to coat completely. Once coated gently add chicken into hot oil.

Screen Shot 2019-02-06 at 11.48.00 AM
Step 4: FRY CHICKEN

Fry for 5-6 min flipping halfway until golden brown and crispy. Remove from oil and place on plate with paper towel or napkin to drain. Repeat process until all chicken has been fried. Then, return all chicken pieces to oil and fry again for 4-6 min tossing constantly until chicken is fully cooked and light golden in color. Remove from oil and return to paper towel or napkin to drain a final time.

The USDA recommends cooking chicken to an internal temperature
of 165ºF.

Screen Shot 2019-02-06 at 11.48.05 AM
Step 5: COAT CHICKEN

Remove frying oil from previously used sauté pan and discard. Add gochujang, sugar, garlic and 2 Tbsp. water to previously used sauté pan over medium heat. Mix until incorporated and bring to a simmer. Simmer sauce for 2-3 min until garlic has softened and sauce has a syrupy consistency. Add fried chicken to sauce and toss until evenly coated. Remove from heat, add radishes and cilantro tossing to incorporate.

Note: Add water 1 Tbsp. at a time if sauce gets too thick.

Korean-Fried-Chicken-with-Sweet-Gochujang-Sauce
Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with Korean fried chicken and garnish with sesame seeds. Enjoy!