Korean · Dinner
Korean Fried Chicken (High-Protein)
Korean fried chicken made with double-fried chicken thigh for extra protein, lacquered in a gochujang-garlic glaze. Cornstarch dredging gives a shatter-crisp crust. Served with soft-boiled egg, pickled daikon, sesame seeds, and scallion for tang and crunch.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
582Calories
51.2gProtein
27.3gFat
38.1gCarbs
11.4gSugar
5.3gFiber
1380mgSodium
345mgChol
5.6gSat Fat
645mgPotassium
85mgCalcium
3.5mgIron
0.9mcgVitamin B12
6mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh pieces dry, toss with salt and pepper in a bowl, then set aside 5 minutes to season.
2
Dredge
Whisk cornstarch, flour, and baking powder together, then toss chicken through until evenly coated.
3
Fry
Heat vegetable oil in a skillet over medium-high to 175C (350F), shallow-fry chicken 4–5 minutes until pale golden, turning once; drain on paper towel.
4
Rest
Let chicken sit uncovered 5 minutes so crust firms before the second fry.
5
Crisp
Return oil to medium-high heat and fry chicken 2–3 minutes until deep golden and crackly; drain on fresh paper towel.
6
Bloom
Combine gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan; cook over medium-low heat 1–2 minutes, stirring, until thickened.
7
Toss
Add chicken to glaze and toss over low heat 30 seconds until evenly coated and glossy.
8
Plate
Pile glazed chicken onto a plate with halved egg and pickled daikon alongside; scatter sesame seeds and sliced scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless chicken thigh, cut into bite-sized pieces
- 22 large eggs, hard-boiled and halved
- 2/3 cup80g cornstarch
- 4 tbsp32g all-purpose flour
- 1 tsp1 tsp baking powder
- 1/2 cup120ml vegetable oil, for shallow-frying
- 2 tbsp30g gochujang
- 2 tsp10g soy sauce
- 2 tsp14g honey
- 2 tsp10g rice vinegar
- 4 cloves4 cloves garlic
- 2 tsp10g ginger-fresh
- 1 tsp1 tsp sesame oil
- 2 tsp18g sesame seeds
- 1/2 cup50g daikon, pickled, for serving
- 22 scallion
