This quick version of Korean fried chicken (dakgangjeong) takes less than 20 minutes. This recipe has less spices and calories and is family friendly.
Ingredients
MARINADE CHICKEN:
- 1.3 lb /600g boneless chicken breast ,cut the chicken into 1" (W) x 2" (L) or any other size you prefer.
- 1 tablespoon rice wine ,Shaoxing wine or dry Sherry
- 1 teaspoon salt
- 1 teaspoon black pepper
KOREAN FRIED CHICKEN SAUCE:
- 3 tablespoons gochujang ,Korean red chili paste
- 50 ml rice wine ,Shaoxing wine or dry Sherry
- 5 tablespoons brown sugar
- 120 ml ketchup
- 2 tablespoons garlic paste
- 1 tablespoon honey
PAN FRIED THE CHICKEN BREAST:
- 1 cup potato starch
- 2 tablespoons cooking oil
Instructions
- Prepare chicken - Cut the chicken breast horizontally in half. Then cut it into 1" (W) x 2" (L) or any other size you prefer. To learn how to do this and how to get the chicken breast tender and juicy, Tenderizing Chicken for Stir-Fry.
- Marinate chicken - Put it in a bowl, add salt, black pepper and rice wine (shaoxing wine or dry sherry) and mix well. Allow to marinate for at least 5 to 10 minutes.
- Cook Korean fried chicken scaue - Add gochujang (Korean red chili paste), rice wine (Shaoxing wine or dry sherry), brown sugar, ketchup, garlic paste and honey to a pot. Stir everything well until it boils for 2~3 minutes.
- Put potato starch (or cornstarch) on the plate. Dip both sides of the chicken breast in the potato starch. Place them on the plate one by one, don't connect them. Let them get wet for frying for about 2 minutes. (Note 1)
- Pan fried chicken breast - heat the pan and oil over medium heat. Put the chicken in, separate them don't turn until the underside is golden brown, about 3-4 minutes. Turn it over to the other side and add it to the Korean fried chicken sauce pot.
- Give the fried chicken a quick stir with the sauce. This will make it crispy.
Tips & Notes:
- After dipping, let the potato starch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
Nutrition Information:
Serving: 600g Calories: 697kcal (35%) Carbohydrates: 90g (30%) Protein: 47g (94%) Fat: 15g (23%) Cholesterol: 126mg (42%) Sodium: 1407mg (61%) Potassium: 1518mg (43%) Fiber: 4g (17%) Sugar: 37g (41%) Vitamin A: 301IU (6%) Vitamin C: 12mg (15%) Calcium: 93mg (9%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
