Description
Delicious and crispy Korean fried chicken bites served with coconut rice and a zesty lime mayo sauce.
Ingredients
Scale
- 1 ½ lbs. Chicken Breasts (sliced into small bite-sized pieces)
- 1 cup Buttermilk
- 1 tsp. EACH: Salt, Black Pepper, Garlic Powder
- 2 cups All Purpose Flour
- ¼ cup Cornstarch
- 1 tsp. EACH: Salt, Black Pepper, Garlic Powder, Dried Chives
- 2 tsp. Baking Powder
- Olive Oil (for frying)
- 4 tbsp. Brown Sugar
- 4 tbsp. Honey
- 4 tbsp. Soy Sauce
- 2 tbsp. Gochujang Paste
- 1 tbsp. Fresh Ginger (grated)
- 1 tbsp. Water
- 1 tbsp. Sesame Seeds
- 2 Garlic Cloves (finely minced)
- Optional Scallions, for garnishing
- ½ cup Mayo
- 1/3 cup Plain Yogurt
- Zest and juice of 1 Lime
- Salt & Black Pepper to taste
- 2 cups Jasmine or Basmati Rice
- 14 oz can Full Fat Coconut Milk
- 1 cup Water
- 2 tbsp. Unsalted Butter
- 1 tsp. Fine Sea Salt
Instructions
- To Prep the Fried Chicken Bites: In a large bowl, combine the chicken sliced into small bite-sized pieces with the one teaspoon each of salt, black pepper, and garlic powder. Add the buttermilk and mix so that the chicken is underneath the seasoned buttermilk. Cover and marinate in the fridge for at least 1 hour (up to overnight).
- While the chicken marinates, this is a good time to make the coconut rice and prep the sauces.
- To Make the Korean Sticky Sauce: Combine all the sauce ingredients in a saucepan. Only heat up after frying the chicken bites.
- To Make the (Opt) Lime Mayo Sauce: Combine all ingredients in a bowl. Mix very well to season with salt and black pepper to taste. Add more lime juice, as preferred. Set aside.
- To Make the Fried Chicken Bites: In a large bowl, combine the flour, cornstarch, baking powder, and remaining seasonings. Mix very well.
- Add 3-4” of olive oil to a small skillet over medium heat. Bring to 350-375F, until the oil is glistening.
- Using a fork, dredge each piece of chicken into the flour mixture then back into the buttermilk mixture and once more into the flour mixture to coat until a shaggy exterior.
- Fry in small batches, so that the skillet isn’t overcrowded, until deeply golden and cooked through, about 5-6 minutes.
- Using a slotted spoon, transfer to a paper towel lined pan to absorb any excess oils.
- Heat up the Korean sticky sauce over medium high heat until bubbly, about 1-2 minutes, then pour over the pan with the fried chicken bites. Toss the chicken bites in the sauce using two spoons.
- Serve warm with a drizzle of the lime mayo sauce and freshly chopped scallions!
- For the Coconut Rice: Add the rice and 1 tbsp olive oil to a large saucepan over medium high heat. Saute for 2-3 minutes.
- Remove the saucepan from heat to stir in the coconut milk.
- Add the saucepan back over heat, add the water, then bring to a boil. Reduce heat to a simmer and cover to cook for 20 minutes. Remove lid and fluff with a fork. Let steam for 5-10 minutes.
Notes
- Adjust the heat level of the sticky sauce by altering the amount of Gochujang Paste.
- Feel free to add other vegetables or spices to the coconut rice for added flavor.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate