I made these Korean chicken strips to celebrate the 2018 Pyeongchang Olympics, they are spicy and sweet and even better cold the next day.
Korean fried chicken strips
- 1- pound boneless skinless chicken tenders
- salt & pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon rice wine
- 1/3 cup corn starch
- oil for deep frying
- 1 tablespoon soy sauce
- 3 tablespoons rice wine or mirin
- 2 tablespoons apple cider vinegar or rice wine vinegar
- 1 tablespoon gochujang Korean red chili pepper paste
- 3 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
put the chicken into a bowl and add salt, pepper, rice wine, garlic, and ginger. let it stand for 15 minutes.
in a pan, add all the sauce ingredients, and stir well.
bring it to a boil.
when it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. turn the heat off.
add the corn starch to the chicken and mix well to coat evenly.
pour about 1 inch of oil in to a heavy bottom pan.
when the oil is sufficiently hot (350°f or starts smoking), drop the chicken pieces in one at a time.
fry them in two batches (overcrowding will drop the oil temperature too quickly).
cook until light golden brown, 4-5 minutes.
remove and set them on a wire rack or a paper towel-lined plate.
season chicken with a little salt
heat the sauce over medium low heat.
add the chicken and stir well until the chicken pieces are evenly coated.