Korean Chicken

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Korean ChickenIngredients:

  • For sauce:
  • 1/2 c. sugar
  • 1 c. shoyu
  • 4 drops sesame oil
  • 6-8 cloves garlic (crushed)
  • 10-12 stalks green onion (crushed)
  • 1/8 c. sesame seeds
  • A couple shakes crushed red pepper
  • 2 lbs chicken (any part will do) *Note: bone in, skin on chicken drumsticks and wings or skinless, boneless chicken thighs (cut into bite size pieces) work well with recipe.
    • 2 c. flour
    • 2 Tbsp cornstarch
    • 1/2 tsp salt
    • 1/4 tsp pepper

    Directions:

    • Combine sauce ingredients in a bowl and set aside until ready to use.
    • Combine flour, cornstarch, salt, and pepper in a ziplock bag. Place chicken in ziplock bag and coat well with flour mixture.
    • Deep fry chicken in hot oil until cooked or golden brown.
    • With tongs, transfer cooked chicken directly from pan to bowl with sauce. Toss lightly to coat chicken with sauce.