Description
This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.
Ingredients
- 2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 3 chicken breasts, cut into bite-size pieces
- 6 tablespoons honey
- ¼ cup cider vinegar
- 4 tablespoons brown sugar
- 3 tablespoons gochujang (Korean chile paste)
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 pinch ground black pepper
- ½ cup cornstarch
- canola oil for frying
Instructions
- Mix rice wine vinegar
- 1 teaspoon garlic
- 1 teaspoon ginger
- salt
- and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey
- vinegar
- brown sugar
- gochujang
- soy sauce
- 2 teaspoons garlic
- 1 teaspoon ginger
- and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling
- reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches
- making sure to not overcrowd the pan. Cook until lightly golden brown
- about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden
- about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through
- about 3 minutes.
Prep Time: 30 mins
Cook Time: 16 mins
Total Time: 1 hr 6 mins
Servings: 6