Korean Fried Chicken
People around the world love Korean fried chicken. It’s an alluring combination of crispy, spicy coating and tart dipping sauce. Ours is spiked with umami- and chile-rich Korean Chicken Seasoning, which delivers heat, sweetness, a solid base of flavorful aromatics, and a bit of sesame seed crunch. Try this on grilled or roasted meats, or tossed on vegetables like eggplant or broccoli.
You can serve this on its own as a boneless wing-type of appetizer or over rice, with Korean Cucumber Salad as a light meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- ¾ cup all purpose flour
- ½ cup Korean Chicken Seasoning, divided
- 1 teaspoon Fine Sea Salt
- Juice of 2 limes
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons water
- 2 Tablespoons honey
Instructions:
- Fill a deep fryer with vegetable or canola oil and heat to 325°F. Alternately, fill a deep pan about halfway with oil and heat to 325°F.
- Cut chicken breasts into 1-inch cubes.
- Mix flour, ¼ cup Korean Fried Chicken Seasoning, and Fine Sea Salt
- Combine ¼ cup Korean Fried Chicken Seasoning, lime juice, rice wine vinegar, water, and honey and cook to combine over medium-low heat.
- Coat the chicken in Korean Fried Chicken flour mixture and shake off excess. Place on a cooling rack or baking sheet. Let the chicken sit for about 5 minutes to give the seasoned flour a chance to adhere to the meat.
- Coat the chicken cubes in the Korean Fried Chicken flour a second time and shake off the excess.
- Fry the cubed chicken cubed for 4 to 5 minutes or until done. Remove from oil, toss in the sauce, and serve immediately.