Crispy Korean Sweet and Spicy Chicken
Matt Santos•May 1, 2024
This is one of my favorite chicken recipes yet! I love how crunchy and juicy the chicken gets, and the sauce provides the perfect balance of sweet, savory, and spicy! I tried to make it as easy and straightforward as possible. Here I serve it over noodles, but it also can go with salads, sandwiches, and more. Enjoy!
Family medicine resident and home cook 🩺 🔪 Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
Instructions
Pat dry the chicken (2 lb) and trim off excess fat.
Add cornstarch (½ cup) to a bowl and mix in 0.5 tsp salt, 0.5 tsp white pepper, and 0.25 tsp MSG.
Whisk in enough water to create a cornstarch slurry.
Add the chicken into the bowl of cornstarch slurry and allow to sit for 5 minutes.
Meanwhile add panko breadcrumbs (1 cup) into a bowl and mix in 0.5 tsp salt, 0.5 tsp white pepper, and 0.25 tsp MSG.
Take the chicken one piece at a time from the cornstarch slurry bowl, and transfer to the bowl of breadcrumbs. Coat both sides of the chicken well and press down to help the coating stick; transfer the chicken onto a baking sheet.
Heat 0.5 inch of neutral oil in a skillet or deep pot to 375°F on medium-high heat.
Cook chicken in batches until a golden brown crusts develops on each side and temperature reads 165°F (about 3 minutes per side).
Transfer chicken to wired rack to drain and cool.
While the batches of chicken finish cooking, make the sauce in a small mixing bowl.
Brush the sauce onto both sides of the chicken.
Enjoy!