Ingredients
Scale
- 1/2 pound chicken breast
- 1 tablespoon fresh ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons rice vinegar (or apple cider vinegar)
- 10 tablespoons cornstarch or potato starch
- 2 eggs
- Oil for frying
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
Instructions
- Pat chicken pieces dry and marinate with ginger, salt, pepper, and rice vinegar for 10–15 minutes.
- Heat oil in a frying pan over medium heat.
- Dip marinated chicken in beaten eggs, then dredge in cornstarch.
- Fry in batches until golden brown; drain on paper towels.
- In another pan, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil over low heat until thickened.
- Toss fried chicken in the sauce until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece (about 80g)
- Calories: 310
- Sugar: 8g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg