Korean-style fried chicken distinguishes itself in a world of chicken nuggets by way of its sweet-spicy-sticky sauce.
Helen Slaughter has enjoyed this style of chicken for years and asked for a recipe.
Korean chicken is typically either fried wings or bite-sized nuggets, with the sauce poured over the pieces. Slaughter specified nuggets.
This recipe borrows a batter that I’ve used before to make garlic chicken, with a sauce that’s got the usual elements of Korean chicken — vinegar, soy sauce, kochujang (pepper sauce, available in the Asian aisle in most supermarkets) and a sweetener (in this case honey). Taste the sauce as you mix it and adjust for sweetness and spiciness.
KOREAN-STYLE CHICKEN NUGGETS
Vegetable oil, for frying
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup cornstarch
1 stalk green onion, diced, for garnish
Sesame seeds, for garnish
» Sauce:
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon kochujang (Korean pepper sauce), or more to taste
1/2 teaspoon sesame oil
1 large clove garlic, minced
1/2 teaspoon chili pepper flakes, or more to taste
To make sauce: Combine ingredients in small pot and bring to simmer. Cook a few minutes until slightly thickened. Set aside.
In small pot, pour oil about 1-1/2 inches deep. Heat to 350 degrees.
Meanwhile, place chicken pieces in mixing bowl and sprinkle with salt. Pour beaten egg over chicken and mix by hand until well coated.
Measure cornstarch into separate bowl. Sprinkle cornstarch over chicken with one hand; use the other hand to turn chicken so pieces are evenly coated. Mixture will become thick and sticky, but keep sprinkling and mixing. Pieces will become drier and less sticky as you add more cornstarch.
Deep-fry in batches about 4-1/2 minutes, until light brown and cooked through. Shake off excess oil and drain pieces on paper towels.
Pour sauce over chicken pieces, turning to coat. Sprinkle with green onions and sesame seeds. Or serve chicken plain with the sauce on the side for dipping. Serves 2.
Approximate nutritional analysis, per serving: 1,080 calories, 70 g fat, 9 g saturated fat, 310 mg cholesterol, 1,900 mg sodium, 65 g carbohydrate, 1 g fiber, 18 g sugar, 50 g protein
Variation: For a lighter coating, eliminate egg and roll chicken pieces individually in cornstarch until lightly covered.
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