@seattlehanddoc: Korean sticky & Sweet Fried Chicken Ingredients Chicken & Marinade 6 lb chicken thighs (bite-size pieces) 10–12 eggs ½–¾ cup soy sauce 1 tbsp salt 1 tbsp black pepper 2 tbsp garlic powder 2 tbsp ginger powder Coating Option 1 (Korean Fry Mix) 3–4 cups Korean fried chicken mix Coating Option 2 (No Fry Mix) 3–4 cups cornstarch ½–¾ cup flour 1 tbsp baking powder Sauce ½ cup gochujang 1 cup ketchup ¾ cup brown sugar ¾ cup honey 6 tbsp garlic, minced ½ cup soy sauce ¾ cup rice vinegar 6 tbsp sesame oil 6 tbsp butter Garnish Green onions Sesame seeds Instructions 1. Combine chicken with eggs, soy sauce, salt, pepper, garlic powder, and ginger powder and marinate 20–30 minutes. 2. Coat chicken in batches using either Korean fry mix or cornstarch mixture until evenly coated. 3. Heat oil to 350°F and fry chicken in batches for 3–4 minutes until light golden. Remove and rest 5–10 minutes. 4. Fry chicken a second time for 2–3 minutes until deep golden and crispy. 5. In a pan combine all sauce ingredients except butter and simmer 4–5 minutes. Remove from heat and stir in butter. 6. Toss fried chicken in sauce in batches until lightly coated. 7. Serve topped with green onions and sesame seeds. #koreanfriedchicken #EasyRecipe #quickrecipes #DinnerIdeas #karaage @HexClad

Wayne and Nancy

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Tuesday 21 April 2026 21:42:43 GMT