Sweet and spicy Korean Fried Chicken is sure to get your tastebuds jumping! Made with gochujang, sesame oil, and fresh ginger, each bite is bursting with flavor.
Drain or wipe the excess oil from the pan, leaving about 1 tablespoon in the pan over medium heat.
Add the onion, garlic, and fresh ginger to the pan. Cook for 1 minute. Pour in the sauce and stir.
¼ cup onion, 2 cloves garlic, 1 inch fresh ginger
Combine the 1 teaspoon of cornstarch and 1 teaspoon of water to make a slurry. Stir it into the sauce. Let the sauce sizzle for a minute until thickened.
1 teaspoon cornstarch, 1 teaspoon water
Once thick, turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
Sprinkle with chopped green onions and sesame seeds, serve with white rice, and enjoy.
2 tablespoon rice vinegar, chopped green onions and sesame seeds, cooked white rice
Notes
Storage: Store Korean fried chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.