Korean Crispy Chicken

Korean Crispy Chicken

52 weeks of Cooking – Spicy

Fried food is great, but I hate dealing with hot oil on a pitching and rolling ship, it’s not safe, but there is an alternative.

To achieve that same crispy, crunchy texture the chicken gets a coat of crushed up cereal. Most of the time that I’ve made this I’ve done it with crushed cornflakes and served it with a green tomato chutney. This time I thought I’d mix this up and try a new cereal, puffed rice and of coarse rice makes me think of Asian flavors.

The chicken ends up moist with a light crust and the spicy Korean style sauce soaks into it. There are a few specialty ingredients required, which I of coarse recommend you get, but if not at least try the cereal crusted chicken on its own.

I served my chicken with steamed rice, a kimchee pancake Maangchi and assorted Korean side dishes.

 

Korean Crispy Chicken

Flavorful light crispy chicken with a rich tangy Korean inspired sauce.

Ingredients

Marinade

  • 4 boneless, skinless chicken thighs
  • 3 tbsp. kimchee juice
  • 1 tbsp. soy sauce

Puffed rice coating

  • 1/2 c flour
  • 1 tsp. salt
  • 1 tsp. gochugaru (Korean chili powder)
  • 2 eggs
  • 3 1/2 c puffed rice cereal

Sauce

  • 6 tbsp. brown rice syrup
  • 4 tbsp. gojuchang (Korean chili paste)
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. sambal
  • 2 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 2 garlic cloves, crushed
  • 1 tbsp. sesame oil
  • sesame seeds for garnish

Directions

Marinade

  1. Preheat the oven to 400F, cut each thigh into three or four pieces and marinade for 30 minutes.

Puffed rice coating

  1. Mix together flour, salt and gochugaru in a shallow dish, like a pie pan. In a separate dish whisk together the eggs. In a third dish crush the rice cereal.
  2. Dredge the chicken in the flour mixture, shake it off, dip in the egg and finally pressing into the rice cereal, place the dredged chicken on a baking tray lined with foil.
  3. Bake for 10 min, flip the chicken pieces over and bake an additional 10 minutes or longer until an internal temperature of 165F. Finish under the broiler for more color and crispy bits.

Sauce

  1. Place all of the ingredients except the sesame oil and seeds into a saucepan and bring to a simmer. Cook for a few minutes until the mixture is thick and glossy. Finish the sauce with the sesame oil.
  2. In a big bowl place half the chicken, drizzle half the sauce over the chicken, toss to coat. Add the remaining chicken and sauce and give a final toss or gently fold with a large spoon until fully coated. Garnish with the sesame seeds and serve with steamed rice.


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