Crispy Korean Fried Chicken by Aussiefitness

Ingredients

• 700g chicken breast, diced
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp olive oil (for seasoning)
• 45g cornflour (cornstarch)
• 1 tbsp olive oil (for frying)
• 90ml soy sauce
• 90ml water
• 15g garlic, minced
• 10g ginger, minced
• 1 tbsp gochujang (chili paste)
• 40g honey
• 15ml rice wine vinegar
• 10ml sesame oil
• 3g cornflour mixed with 1 tbsp water

Instructions

1. Combine diced chicken breast with salt, garlic powder, black pepper, and 1 tsp olive oil in a bowl, mixing until evenly coated.
2. Toss the seasoned chicken with 45g cornflour until fully coated, shaking off any excess.
3. Heat 1 tbsp olive oil in a pan over high heat until piping hot, then add the chicken in a single layer.
4. Cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and crispy on all sides, then remove and set aside.
5. Reduce the pan heat to low and add soy sauce, water, minced garlic, ginger, gochujang, honey, rice vinegar, and sesame oil, whisking to combine over medium heat until heated through, about 5 min.
6. Stir in the cornflour-water mixture and increase heat to medium, cooking for 2–3 minutes until the sauce bubbles and thickens to a smooth glaze.
7. Return the crispy chicken to the pan and toss for 1 minute until every piece is thoroughly coated in the sauce.