Korean Fried Chicken

It’s red, it’s sweet and spicy and it’s the best.

Gochujang2 tbsp
Light Soy Sauce2 tbsp
Ketchup2 tbsp
Honey1 tbsp
Sugar1 tsp
Garlic1 medium clove
Skinless Chicken Breast/Thigh2
Corn Flour1 cup


  1. Mix the gochujang, ketchup, soy sauce, sugar and honey in a bowl.
  2. Mince the garlic and set aside.
  3. In a pan, fry the garlic for a minute in the oil but don’t let it brown.
  4. Add the sauce and cook for a couple of minutes until it bubbles and thickens, if it thickens too much add some water.


  1. Cut the chicken into small strips/cubes and add to a bowl.
  2. Add 1 egg (just add whites if you can, otherwise whole egg is fine)
  3. Add 1 cup corn flour and mix.
  4. Heat a wok with oil. Test if it’s hot by dropping some flour in and see if it bubbles.
  5. Add the chicken and fry until light golden.
  6. Add the chicken to the sauce in the pan and mix until coated.
  7. Sprinkle sesame seeds on the chicken and serve with rice!

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