This is one of the favourite recipes of my students, they think it will be hard to make and think the Korean ingredients are too far outside their normal foods but they are always happy when the food is ready to be eaten.
Chicken Ingredients
2 lbs chicken, boneless, skinless
1/2 cup potato starch
1/3 cup flour
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp baking soda
2-3 eggs beaten
Sauce Ingredients
2 tsp oil
3 cloves minced garlic
1/3 ketchup
1/3 cup brown rice syrup
3/4 tsp gochujang
2 tsp cider vinegar
1 Tbsp sesame seeds
Directions
- Place chicken in a bowl and toss with potato, flour, salt, pepper and baking soda. Add beaten eggs to the bowl and make sure they are well coated.
- Heating frying oil to 350F. Drop chicken into oil and allow to swim. Do not place on frying baskets as they will stick horribly.
- Drain well and toss with sauce.
- Prepare the sauce by heating oil and garlic in a saucepan over medium heat for 1 minute. Then add ketchup, syrup, gochujang and vinegar. Lower heat and simmer and cook for 7 minutes.
- Serve on a bun with Kimchi Coleslaw
