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Korean fried chicken strips

serves 4
by Nancy

Ingredients

chicken

  • 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

sauce

  • 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

Instructions

  1. put the chicken into a bowl and add salt, pepper, rice wine, garlic, and ginger. let it stand for 15 minutes.
  2. in a pan, add all the sauce ingredients, and stir well.
  3. bring it to a boil.
  4. 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.
  5. add the corn starch to the chicken and mix well to coat evenly.
  6. pour about 1 inch of oil in to a heavy bottom pan.
  7. when the oil is sufficiently hot (350°f or starts smoking), drop the chicken pieces in one at a time.
  8. fry them in two batches (overcrowding will drop the oil temperature too quickly).
  9. cook until light golden brown, 4-5 minutes.
  10. remove and set them on a wire rack or a paper towel-lined plate.
  11. season chicken with a little salt
  12. heat the sauce over medium low heat.
  13. add the chicken and stir well until the chicken pieces are evenly coated.