Korean Crispy Fried Chicken Breasts
This chicken breast recipe is is an absolutely delicious way to transform regular chicken breasts into crispy, sweet and spicy korean chicken!
Equipment
- Dutch Oven
Ingredients
- 2 medium chicken breasts, cut in half length wise
- 1/4 cup flour
- 1 egg
- 3/4 cup soy sauce (or coconut aminos)
- 1/4 cup light brown sugar
- 2 tsp squeeze bottle ginger (or 2 tsp fresh minced ginger)
- 2 garlic cloves, minced
- 3 tbsp honey
- 1 tbsp lemon juice
- 1-2 tbsp garlic chili paste (I use the green cap bottle from Huy Fong Foods, can also use red pepper flakes)
- 2 1/2 tbsp rice vinegar
- enough canola or vegetable oil to fill 1/4 inch of bottom of frying pot
- garnish with sesame seeds and chives, serve with rice or noodles
Instructions
- Start by making the sauce: In a small sauce pan, add the soy sauce, garlic, ginger, vinegar, sugar, honey, garlic chili paste and lemon juice. Whisk until the honey and sugar are melted. Bring to a boil, whisk, then turn the heat to a simmer.
- Simmer the sauce on low for about 30 minutes until reduced by half. Make sure to whisk occasionally to prevent burning.
- While the sauce is simmering, fry the chicken. If using medium sized chicken breasts, slice in half length wise so you have 4 thin sliced chicken breasts. If you need to, pound them to make them equal in thickness.
- In a bowl, crack an egg and whisk. On a separate plate, pour the flour. Taking one chicken breast at a time, dip it in the egg mixture, then dredge it in the flour until fully coated. Place on a separate plate, and repeat for all chicken breasts.
- Heat vegetable oil in a large dutch oven until hot, but not smoking (about 350 degrees F). Using tongs, place the chicken in the oil and fry on one side until golden, about 6 minutes. Flip and repeat on the other side until golden. Once done, remove and check the internal temperature to make sure the chicken is fully cooked to 165 degrees F.
- When the sauce is done, if you minced the ginger, you may want to run the sauce through a sieve to separate the solids. Once the chicken and sauce are done, place chicken in a bowl and pour the sauce over the top. Toss to coat.
- Serve Korean fried chicken over rice or noodles and garnish with sesame seeds and chives!
Notes
TIPS:
- To save the extra sauce, place it in a small air tight tupperware container and place in the fridge. It should be good for up to 3 months!
Nutrition
Calories: 310kcalCarbohydrates: 37gProtein: 31gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 113mgSodium: 2583mgPotassium: 596mgFiber: 1gSugar: 28gVitamin A: 102IUVitamin C: 4mgCalcium: 39mgIron: 2mg
Interested in the Mediterranean diet? Check out my 21-Day Mediterranean Diet Meal Plan! Take the stress out of meal planning and let me do the hard work for you!Learn More