Korean Chicken with Noodles

Korean Chicken with Noodles

 

• Korean Chicken with Noodles •
Recipe Image

Ingredients:

      For the chicken:

  • 500g boneless chicken thighs
  • 60g flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika (optional)
  • 1 egg
  • 1/2 cup cold water
  • Vegetable oil for frying

      For the Sauce:

  • 2 tbsp gochujang ( korean chilli paste)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp ricee vinegar
  • 1 tbsp ketchup
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp butter
  • Noodles

Method:

  1. Step 1: Prep the Chicken

    1. Cut chicken into bite-sized pieces if using boneless thighs.
    2. In a bowl, mix cornstarch, flour, salt, pepper, garlic powder, onion powder, and paprika.
    3. In a separate bowl, whisk the egg with cold water.
    4. Dip the chicken in the egg mixture, then coat with the dry flour mix. Set aside.


  2. Step 2: Fry the Chicken

    1. Heat vegetable oil in a deep pan to 170°C (340°F).
    2. Fry the chicken in batches for 5–7 minutes until golden brown.
    3. Remove and drain on a wire rack.
    4. Increase oil temperature to 190°C (375°F) and fry again for 2–3 minutes for extra crispiness.


  3. Step 3: Make the Sauce

    1. In a saucepan, heat sesame oil over medium heat.
    2. Add minced garlic and ginger, stir-fry for 30 seconds.
    3. Add gochujang, honey, soy sauce, brown sugar, rice vinegar, and ketchup. Stir well.
    4. Simmer for 2–3 minutes until slightly thickened.
    5. Stir in butter for a glossy finish.


  4. Step 4: Toss & Serve

    1. Toss the crispy chicken in the sauce until fully coated.
    2. Sprinkle with sesame seeds and serve with sliced spring onions.
    3. Enjoy with rice or as a snack with pickled radish!
    4. Serve the stir-fry over cooked rice or noodles.

Enjoy your quick and tasty korean chicken on the road!

    Back to blog