Korean Chili Chicken Bites
Chef Wook Kang
Culinary Instructor/Assistant Professor
Concepts specializing in Korean fried chicken are popping up on college campuses and food halls. For this version, Chef Wook Kang coats chicken breast chunks with panko, deep fries them and tosses the crispy chicken with a chili sauce that boasts sweet, spicy and sour notes. For a portable snack or starter, serve the fried chicken in a paper cone or small carton.
1 lb. boneless, skinless chicken breast
½ tsp. kosher salt
½ tsp. ground black pepper
½ cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
4 cups canola oil
½ cup honey
½ cup brown sugar
3 cloves garlic, minced
½ tbsp. minced fresh ginger
½ tbsp. gochugaru flakes
3 tbsp. rice wine vinegar
3 tbsp. apple cider vinegar
½ cup cold water
2 tbsp. light soy sauce
1 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
¼ cup scallions, sliced 1/8-in. thick
Pinch kosher salt
1. Cut chicken into bite-size pieces or 2inch chunks. Season with kosher salt and black pepper.
2. In medium-sized bowl, place all-purpose flour. In a separate bowl, beat eggs.In another bowl, place panko.
3. Dredge chicken chunks in flour; shake the excess. Dip each chicken piece into egg mixture.
Then toss with panko until each chicken piece is well coated.
4. Heat oil in a deep pot to 350 F or use a deep fryer. (This can also be prepared in an air-fryer.) Fry chicken pieces in batches until they are cooked through; drain on a paper towel-lined pan or plate. The chicken should reach an internal temperature of 165 F.
5. For sauce, in medium saucepan, combine honey and brown sugar. Place over medium heat and cook until thick and syrupy. Stir in garlic and ginger; remove from heat. (Be careful not to burn the garlic.) Stir in gochugaru flakes.
6. Add both vinegars to deglaze the saucepan. Add the water and soy sauce and simmer until it is the consistency of syrup; remove from heat. Stir in sesame oil, sesame seeds and scallions.Season to taste with salt.
7. In large bowl, toss fried chicken bites with sauce; garnish with scallions.
Photo courtesy of National Honey Board