Korean Fried Chicken with Spicy Asian Slaw
Extra crispy chicken bites tossed in a homemade sweet and spicy gochujang sauce served with a creamy Asian slaw over a bed of fluffy rice.
Servings: 4 people
Ingredients
- 6-8 chicken thighs, boneless and skinless
- kosher salt and pepper to season
- 1 large egg
- 2 cloves garlic, minced
- 1/3 cup cold water
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch
- vegetable oil for frying
- rice to serve
- sesame seeds
- cilantro
Gochujang sauce
- 1/3 cup gochujang paste add more for spicier
- 3 cloves garlic, minced
- 1 tsp ginger, grated or paste
- 1 tbsp lime juice
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1 tbsp honey warmed
- 1/4 cup water
Asian Slaw
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- 2/3 cup carrots, shredded
- 1/2 cup mayonnaise
- 1 tbsp red wine vinegar or rice wine vinegar
- 1 tbsp honey, warmed
- kosher salt and pepper to season
- 2 tbsp sriracha
- 1 tsp lemon juice
Instructions
- Heat vegetable oil in a large cast iron pan, wok, or Dutch oven. Fill with enough oil to shallow fry or completely submerge.
- For the chicken: cut each thigh into large bite size pieces and place in a large bowl. Season with salt and pepper, add the minced garlic, egg, flour, cornstarch and water. Mix well using your hands to coat each piece.
- Fry each piece until golden on both sides and transfer to a wire rack. Repeat in batches until all the chicken is fried. For extra crispy, return for a double fry. Remove and season with some salt.
- Gochujang sauce: Mix together all the ingredients and bring to a gentle simmer. Stir occasionally until nice and bubbly and the mixture has turned into a sticky sauce. About 5 minutes.
- Asian slaw: Whisk together the mayonnaise, vinegar, honey, salt, pepper, sriracha, and lemon juice. Pour overtop the shredded cabbage and carrots.
- Serve chicken over rice with a side of Asian slaw. Season with some sesame seeds and garnish with fresh cilantro. Enjoy!