Ultra-crispy fried chicken coated in a sticky, sweet, and moderately spicy Gochujang glaze. A beautiful, glossy, and addictive dish.
Wash and poke holes in the chicken. Soak in milk for 30 minutes to tenderize and remove any poultry smell. Drain and thoroughly coat each piece in the frying batter/cornstarch.
First fry: Deep fry the chicken at medium heat for 7-8 minutes until cooked through. Let it rest for 5 minutes. Second fry: Increase the heat to high and fry again for 2-3 minutes to achieve maximum crispiness and force out excess oil.
Sauté the minced garlic in a pan with a little oil. Add the Gochujang, ketchup, soy sauce, honey, and sugar. Simmer on low heat, stirring constantly until the sauce thickens and bubbles.
Toss the crispy fried chicken into the pan. Stir rapidly to coat every piece evenly in the sticky glaze without making the crust soggy. Plate and garnish with sesame seeds and green onions.
Q: Is Gochujang very spicy?
A: Gochujang has a deep, savory, and mildly spicy flavor. Combined with ketchup and honey, the heat becomes very manageable and balanced.
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