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Tasty Apprentice
So today I have for you Spicy Korean Fried Chicken with Gochujang Sauce. This particular style of Korean fried chicken only managed to arrive in the American food market roughly a generation later. To give the outside a very crunchy texture and to retain the moisture the chicken is double fried. The gochujang sauce is a red hot spicy honey mix sauce. .. Well, it is just fabulous I must say. They will have the entire family craving. 
Ingredients:
Ingredients:
- 1/3 cup milk
- 1 egg
- 1 pound chicken breast tenderloins
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red pepper flakes
- 1 teaspoon ground ginger
- Marinate Chicken: Whisk milk and egg together in a large bowl. Add chicken tenders and refrigerate for 15 minutes.
- Coat Chicken: Mix flour, potato starch, salt, and pepper in a large bowl. Drain chicken and coat in the flour mixture.
- Fry Chicken: Heat oil in a deep fryer or large pan to 325Β°F (165Β°C). Fry chicken in batches for 2 minutes, then drain on paper towels.
- Double Fry: Increase oil temperature to 350Β°F (175Β°C). Fry chicken again until crispy, about 2 more minutes. Drain on paper towels.
- Make Sauce: In a saucepan, heat honey, brown sugar, soy sauce, gochujang, Worcestershire sauce, red pepper flakes, and ginger over medium-low heat until smooth, about 5 minutes.
- Combine and Serve: Drizzle sauce over the twice-fried chicken tenders and serve.
Crisp up tender chicken in a spicy batter, then coat with a sticky and flavorful gochujang sauce for a mouthwatering dish with a perfect balance of heat and sweetness - a must-try recipe for fans of Korean cuisine!
