Korean Style ChickenAdvanced
AsianChickenMain dish

Korean Style Chicken

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Crispy pieces of fried chicken coated in a glossy, sweet and savory sauce made with soy sauce, honey, ketchup, and sweet chili sauce. The chicken is first dredged in a mixture of flour and potato starch seasoned with paprika and dried garlic, then fried until golden and tossed in a rich, aromatic sauce. This dish is bold, sticky, and deeply flavorful, perfect served with plain white rice.

By Karel R.
Total1 hr 5 mins
Prep25 mins
Cook40 mins
Servings4
DifficultyAdvanced

Preparation

8 steps · tap a step to mark it done

  1. Chicken

  2. Cut the chicken into bite-size pieces.

  3. In one bowl: put potato starch. In second bowl: beat the eggs. In third bowl: mix flour with sweet paprika, and dried garlic

  4. Coat the chicken with potato starch, then in the beaten eggs, then toss thoroughly in the flour and spices mixture.

  5. Heat oil in a deep skillet or pot and fry the chicken in batches until golden and crisp. Remove and drain.

  6. Sauce

  7. In a separate pan, heat the sesame oil. Add the garlic and cook briefly until fragrant.

  8. In bowl mix rest of sauce ingredients. Add soy sauce, sweet chili sauce, rice vinegar, ketchup, honey, and sugar. Add mixture to pan. Stir and simmer for a few minutes until glossy. You can add optional fresh sweet paprika.

  9. To serve

  10. Add the fried chicken to the sauce and toss until evenly coated.

  11. Serve immediately with cooked white rice, sprinkled with sesame seeds and chopped chives or green onion. ENJOY!

Cook’s note

The sauce should be sticky and glossy but not thick like glaze. Fry the chicken in batches to keep it crisp before mixing with the sauce

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