Korean Fried Chicken is wonderfully crispy and both sweet and spicy. Made with boneless, skinless chicken thighs cut into bite-sized pieces, this fried chicken is wonderfully addictive.

 
Using chicken thighs works really well for this recipe because they stay juicier and have more flavor than chicken breasts.
The chicken pieces are coated in a 3-step process. First they are coated in all-purpose flour, then dredged in egg, and finally coated in cornstarch. This double coating creates a fabulously crispy coating.
Once the chicken is fried, it is drained and then tossed in an easy Korean sauce made with gojuchang paste, rice vinegar, light brown sugar, soy sauce, and ginger. The sauce doesn’t even need to be cooked. Just mix it together in a bowl. It’s wonderfully thick with lots of spicy heat.
 
Gojuchang is a spicy, fermented chili paste that’s sweet, salty, and spicy. It’s very thick with a deep red color. Not all supermarkets carry it, but you can order Gojuchang online. Don’t confuse Gojuchang paste with Gojuchang sauce which has other ingredients added.
Recipe Tips:
Fry the chicken in batches. You don’t want to crowd the chicken while it fries or cause the oil temperature to drop too much.
Best eaten right away, but leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.
Can be eaten plain or over rice.
 

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