Cattos can't stop admiring the bracelet aww
Cattos can't stop admiring the bracelet aww
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Korean Fried Chicken with Sweet Chili Sauce
Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce
Ingredients:
For the Chicken:
1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup cornstarch
1/2 cup all-purpose flour
1 egg
Oil for deep frying
For the Sweet Chili Sauce:
1/4 cup Korean chili paste (gochujang)
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon grated ginger
Optional Garnishes:
Toasted sesame seeds
Chopped green onions
Directions:
In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes.
In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels.
Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well.
In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened.
Toss the fried chicken in the warm sauce until fully coated.
Garnish with sesame seeds and chopped green onions. Serve hot.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 390 kcal | Servings: 4 servings
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Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!Korean Fried Chicken with Sweet Chili Sauce Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce Ingredients: For the Chicken: 1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 cup cornstarch 1/2 cup all-purpose flour 1 egg Oil for deep frying For the Sweet Chili Sauce: 1/4 cup Korean chili paste (gochujang) 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon sesame oil 1 garlic clove, minced 1 teaspoon grated ginger Optional Garnishes: Toasted sesame seeds Chopped green onions Directions: In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes. In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels. Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well. In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened. Toss the fried chicken in the warm sauce until fully coated. Garnish with sesame seeds and chopped green onions. Serve hot. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfriedchicken #gochujang #sweetchilisauce #crispychicken #asianrecipes #kfoodlove #doublefriedchicken #koreanflavors #spicyandsweet #friedchickendinner #asiancomfortfood #homemadekoreanfood #chickentreats #soygarlic #friedandglazed #koreansnack #hotandsweet #stickychicken #crispyperfection #flavorpacked Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!
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