• Katherine Arthurs

My Favorite Korean Fried Chicken

And soon to be your favorite.

It's seriously so good. The sauce is quick to make - using pantry staple items + a couple you should have too! The pieces of chicken breast meat are perfectly pan fried + tender.

The sauce comes together with nine ingredients - might seem a lot but when you have them all in your pantry + refrigerator, just pour in a bowl + stir. I highly recommend purchasing gochujang paste It's an amazing addition to your stir frying, soups + marinades. It's a great balance between savory, sweet + mild spice.

Plus having sugar free ketchup, coconut aminos + tamari - are great choices too. I use them all weekly.

My Favorite Korean Fried Chicken

3 chicken breasts, cut into 1 inch pieces

1/2 cup tapioca flour

2 heaping tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 cup coconut oil

garnish with 1 tablespoon sesame seeds + 2 scallions, sliced thinly

Korean Sauce

1/2 cup ketchup

1 tablespoon gochujang paste

2 tablespoons coconut aminos

2 tablespoons tamari or soy sauce

1 tablespoon honey

1 tablespoon brown sugar

1 teaspoon fresh ginger, minced

1 garlic clove, minced

1-2 pinches red pepper flakes

Toss the chicken pieces in a bowl along with the tapioca flour, baking powder, salt, pepper + garlic powder. Ensure that the pieces are all coated with the mixture.

Heat the coconut oil over high heat in a medium to large sauté pan. When the oil is sizzling, add in the chicken pieces - being sure not to crowd them. I had to do 3 different batches.

Turn the heat to medium + let the chicken pieces cook for at least 2 minutes on the first side. Flip over when they are toasty brown. Cook on the next side for 2 minutes or until they are fully cooked. Remove from the pan into a shallow bowl. Repeat the process for the remaining chicken pieces.

While the chicken cooks, combine all of the sauce ingredients together in a small bowl. Whisk to combine.

Wipe the pan out with a paper towel. Return to the stove over low heat. Add the cooked chicken back in + pour 1/2 of the sauce over the chicken. Toss to coat + add the remaining sauce or leave a little for dipping or serving.

When the chicken is heated + coated with the sauce. Turn the heat off + serve.

Garnish with sesame seeds + scallions.


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