Korean Crispy Chicken Bliss

1. Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.

2. Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.

3. Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).

4. While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.

5. Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.

6. Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.

7. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.