Ingredients
Equipment
Method
- Toss the chicken pieces through the egg first, then dredge through cornstarch.
- Add about 3 inches of vegetable oil to a heavy bottom pan and heat to 375°F.
- Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
- Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic.
- Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves.
- Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
- Serve garnished with green onions, toasted sesame seeds and red chilis.
Notes
- Chicken Choice: I use chicken breasts, but chicken thighs work great too for a juicier bite.
- Cornstarch for Maximum Crisp: Skip the flour! Cornstarch creates a lighter, crispier crust that stays crunchy even when sauced.
- Double Frying = Ultimate Crunch: For extra crispy chicken, fry once, let it rest for a minute, then fry again for 1-2 minutes.
- Sauce Adjustments: More heat? Add extra gochujang or a pinch of red pepper flakes. Sweeter? A drizzle of honey or extra brown sugar does the trick. Tangier? Increase the rice vinegar slightly.
- Oil Temperature is Key: 375°F (190°C) is the sweet spot. Too hot = burnt chicken. Too cool = greasy, soggy coating.
- Reheating: Best in an air fryer (375°F for 5 min) or oven (400°F for 10 min). Avoid microwaving, it ruins the crunch!
- Make Ahead: The sauce can be made up to 3 days ahead and stored in the fridge. Just warm it up before tossing with the chicken.
- Freezing: Freeze the fried chicken without sauce in a single layer, then store in an airtight container for up to 3 months. Reheat, then toss with freshly warmed sauce.