The Best Korean Fried Chicken

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Ingredients

[{"selector":"#anim-ef5afd3f-7882-40f3-b1e8-55fb62e24ebe","keyframes":{"opacity":[0,1]},"delay":100,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f5a66aef-7aec-42c6-b477-2471a652210b","keyframes":{"transform":["translate3d(0px, -343.65115%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – Skinless Boneless Chicken Thigh – Garlic Cloves – Ginger – White Pepper – Soy Sauce – Potato Starch Full Ingredients!

Cut the chicken thigh into 1″ or 3cm cubes. Place into a bowl with the garlic, ginger, white pepper and soy sauce.

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Toss to coat, cover and leave to marinate for 30 minutes or overnight in the fridge.

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Remove the chicken from the fridge and add the potato starch. Toss until all of the chicken is evenly coated and set to the side.

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In a small saucepan add all of the ingredients for the Gochujang sauce, the gochujang paste, ketchup, soy sauce, honey, brown sugar, mirin and garlic.

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Swipe up for full recipe!

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