Ingredients:
For the Chicken:
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup cornstarch
2 large eggs, beaten
Vegetable oil for frying
For the Sauce:
1/2 cup gochujang (Korean red chili paste)
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons sesame oil
2 green onions, chopped
Sesame seeds and sliced green onions for garnish
🥰 Instructions:
In a large bowl, coat the chicken pieces with cornstarch, making sure they are well-covered.
Dip the cornstarch-coated chicken pieces into the beaten eggs, allowing any excess to drip off.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy. Drain on paper towels and set aside.
In a separate bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, and sesame oil to make the sauce.
In a clean skillet or wok, add the sauce mixture and bring it to a simmer over medium heat.
Add the fried chicken pieces to the simmering sauce and toss to coat evenly.
Cook for a few minutes until the sauce thickens and coats the chicken.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve your Sweet and Spicy Korean Chicken hot over steamed rice.
Enjoy the delicious balance of sweet and spicy flavors in this Korean-inspired chicken dish!
Enjoy ☺️