Crispy Korean Sweet and Spicy Chicken
Family medicine resident and home cook 🩺 🔪
Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
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!
Ingredients (17)
Ingredients (17)
Sauce
Instructions
Pat dry the chicken (2 lb) and trim off excess fat.
Add cornstarch (½ cup) to a bowl and mix in ½ tsp salt, ½ tsp white pepper, and ¼ 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 ½ tsp salt, ½ tsp white pepper, and ¼ 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 ½ in 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!
