The sauce is so rich, flavourful and complex and it comes together very easily - just throw all the ingredients in a pan and bubble it up.
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional '
I'm using my popular buttermilk chicken to start off this recipe. If you've never had it, you've got to give it a go (especially this Chicken burger version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
Korean Bbq Grilled Chicken
Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It's a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef bulgogi, Pork ramen, Korean steak grilled cheese, sticky Asian ribs to name a few).
When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on.
I prefer this Korean fried chicken served right away, as that's when the chicken will be at it's crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
The Best Crispy Korean Fried Chicken
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
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Yes you can halve or double the recipe using the same ingredient ratios. If doubling the recipe, please note it will take longer to fry the chicken as you'll have more batches to fry.
Dakbokkeumtang (spicy Braised Chicken Breasts) 닭복음탕 Recipe By Maangchi
This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 ½ tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an *approximate* amount, the chicken may absorb more or less).
Calories: 814 kcal Carbohydrates: 66 g Protein: 58 g Fat: 36 g Saturated Fat: 22 g Cholesterol: 151 mg Sodium: 2952 mg Potassium: 1227 mg Fiber: 2 g Sugar: 25 g Vitamin A: 779 IU Vitamin C: 6 mg Calcium: 174 mg Iron: 4 mg
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Sticky Gochujang Chicken
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Kind of spicy, kind of sweet and a whole lot of sticky in all the best ways are what these Instant Pot Korean Gochujang Sticky Chicken Breasts are all about! This is absolutely perfect for weekly meal prep as it’s so versatile!
Sticky Korean Chicken
One of the best things a blogger/chef can give their readers (or TKW Family in my case) are recipes that are versatile. When I look at other blogs, I want to see how I can make one recipe and then transform that cooked dish in various ways. Sadly not many do that. I do that but one thing I didn’t do was give up
Recipes for those transformations. Oh sure I’d tell you at the end of the post how else you could use it but I never gave you a full recipe post of those other dishes.
Truth be told I actually thought I was offending folks when I did that. Meaning if I gave you a recipe on how to make homemade peanut butter, I thought it was well,
Easy Korean Sticky Chicken
But when I was planning out my goals for 2019 here I asked you guys what other things you’d like to see recipe-wise. I was honestly surprised that many of you asked for those
Recipes. So that’s what I’m doing from now on. I’ll give you a killer base recipe (like my IP pulled pork) and then I’ll give you a few
Another thing I will not do is tell you to buy an ingredient that you’ll use once and then store it away. No, I know none of us have Oprah money (if you do though I’m looking for an investor for my cookbook and bistro), so I’m trying to be conscious of the “special” ingredients I use in recipes.
Korean Bbq Chicken {chicken Bulgogi}
As for this recipe, gochujang is a newer ingredient on the blog but I’ve already posted a few recipes using it and will be posting more in the near future.
So if you recall, the first Gochujang recipe I shared with us was for my Korean Sticky Wings (hence the images of wings in the images). Wings, breasts, and thighs are the 3 most popular cuts of chicken when it comes to using the instant pot. So I wanted to test out at least 2 of those 3 items in the IP with this recipe. I’ve tried bone-in as well as boneless and the only real difference is the cooking time.
This recipe is a lifesaver for me right now as standing in the kitchen to cook right now is precious time I do not have. For those that aren’t aware, Mr. Fantabulous had major surgery on Monday and he’s needing pretty much round-the-clock care. I’m sleeping maybe 3 hours total a day and doing everything for him.
Korean Spicy Chicken
I’m not complaining as he’s my husband and I’d do everything for him but when he also owns his own company (and I work a full-time job and also own my own company) I have to do all 3 jobs – plus take care of everything else he needs.
I can get this dish together and marinate in under 5 minutes and then it takes what, maybe 2 minutes to put it in the instant pot and set it. While it’s cooking I can grab his meds, refill his ice brace and help him out of the recliner or put his socks on.
Like I said… everything. FYI…. unless you’re a dentist or dental hygienist, flossing someone else is damn near impossible! HOWEVER, those single floss picks are a godsend!!! So if you or someone ever has an arm out of commission – get the floss picks!
Korean Sticky Chicken Recipe
So full transparency, I had every intention of posting this Monday night after I brought him home from surgery. I figured he’d still have all of that anesthesia in him plus the nerve block and the pain meds that he’d sleep a good bit.
WRONG! That man was up until 3 am Tuesday morning as the nerve block lasted maybe 6 hours and the pain meds weren’t helping at all. From then on it’s been non-stop “Honey can you help me out of the chair? Honey, can you fluff my pillow? Honey can you ….” The man actually now uses the intercom on our phones (which I have to carry with me throughout the house at all times) to page me when he needs me.
Fortunately today he managed to take a 45-minute cat nap which allowed me to finish editing these photos and start typing up the post. However, he woke up and needed me again. A few hours passed and again he started napping (now). So I’m hoping he naps a good while for 2 reasons:
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