Korean Crispy Chicken

<span itemprop="name">Korean Crispy Chicken</span>

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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