Korean chicken is a popular dish for the holidays. Chicken bites, drums and wings covered in potato or cornstarch, then deep fried, tossed in shoyu, brown sugar and honey sauce, sometimes sprinkled with crushed red pepper flakes for heat.
How to make Korean chicken:
- Cut the chicken thighs into bite-sized pieces (about 4 pieces per thigh). You don’t really need the skin here as it is deep fried and dipped in the shoyu sauce. Remove the peel and ant large fatty pieces.
- Cover the chicken all over with flour.
- Cover with saran wrap and refrigerate for at least an hour.
- The color of the chicken will change from white to light pink after an hour as the flower has adhered to the moisture around the chicken. Remark: If you don’t give the flour enough time to adhere to the chicken, the flour will fall right off as it cooks.
- Combine the toasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, stevia, chili garlic sauce, honey, green onions, and sesame seed oil in a large bowl.
- Fill a pan with vegetable oil (about 1 inch high) and turn the heat to high.
- Reduce to medium-high when you start cooking.
- Add the chicken one at a time, separating them as you cook so they don’t stick together.
- After about 1 minute you will see a light crust begin to form.
- Turn over and make room to add more chicken to the pan.
- Bake for about 5-6 minutes on each side. Once the chicken looks ready, turn the heat to high to give the chicken a nice brown crust.
- Remove the chicken from the pan and dip in the shoyu sauce.
- Plate with a few sheets of paper towels underneath to catch the fat so the chicken stays crispy as the sauce soaks into the chicken. Remark: you can dip the chicken in the shoyu sauce one at a time or you can be like my mom and dip a few together. Either way it will turn out great.