Description
A delightful fusion of spicy, sweet, and savory flavors in a high protein dish that’s low in calories.
Ingredients
- 1 lb chicken breast, patted dry
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 1/4 cup Korean chili paste (gochujang)
- 1/4 cup honey
- 1 tablespoon vinegar
- Oil for frying
Instructions
- Marinate the chicken with soy sauce, garlic, ginger, and sesame oil for at least 30 minutes.
- Prepare the coating mixture with whole wheat flour and cornstarch.
- Heat oil in a skillet or air fryer to 400°F (200°C).
- Cook the chicken pieces until golden brown, about 10 to 15 minutes.
- Combine gochujang, honey, and vinegar in a saucepan and simmer until thickened.
- Toss the cooked chicken in the sticky sauce to coat.
Notes
For an extra crunch, consider double frying the chicken. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean