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Korean Fried Chicken Strips with lime slices and cilnatro

Korean Fried Chicken Strips

If you love fried chicken, you’ll be blown away by Korean Fried Chicken! Crispy chicken strips tossed with a sweet spicy Korean Sauce for another level of flavor!
Course Main Course, Main Dish
Cuisine Asian, Korean
Keyword Friech Chicken Strips, Korean Fried Chicken, Korean Fried Chicken Sauce, Korean Fried Chicken Strips
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 556 kcal
Author Mahy

Ingredients

Chicken

  • 2 pounds chicken strips boneless and skinless chicken cut into 1-inch thick strips, about 3-4 inches long.

Marinade

  • 2 eggs
  • 2 tablespoons cilantro minced
  • 2 tablespoons Korean chili paste
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt

Chicken Coating

  • 2 cups all-purpose flour
  • 1 teaspoon salt

Sauce

  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1/4 cup light brown sugar
  • 3 tablespoons Korean Chili Sauce
  • 2 tablespoons cilantro minced
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup honey

Frying

  • 3 cups soybean oil

Garnish

  • 1/4 cup cilantro minced
  • 2 scallions copped
  • 1 lime sliced
  • 1/4 cup green chilies

Instructions

  1. Prepare the chicken marinade by mixing all ingredients in a wide bowl.
  2. Season the flour and set it aside.
  3. Prepare and cut your chicken into strips.
  4. Coat the chicken in flour lightly and shake off any excess flour. Then place the floured chicken strip into the egg mixture and coat well. You can leave the chicken in the egg mixture for up to 4 hours to marinate or continue right away.
  5. Remove the chicken from the egg mixture and place it back into the flour mixture, this time coating it with as much flour as possible.
  6. Repeat with the remaining chicken strips.
  7. Heat up the soybean oil in a deep and wide pan until the temperature reaches 373 degrees Fahrenheit. You can use an oil thermometer or monitor the oil by sprinkling in a pinch of flour and if it starts to effervesce, then it’s ready.
  8. Start frying the chicken strips, 4-6 at a time depending on the size of skillet you’re using.
  9. The chicken should fry for about 6 minutes until golden. Once all chicken strips are ready, make the sauce.
  10. Make the sauce by mixing all ingredients together in a bowl.
  11. Serve the fried chicken and drizzle about half of the sauce over it. Toss the chicken lightly and serve with the garnishes.
  12. Keep the extra sauce aside for dipping or extra drizzling.
  13. Enjoy!!

Recipe Video

Recipe Notes

Korean Fried Chicken Tips

  1. Use chicken strips because they marinate and cook faster.
  2. Make the sauce ahead of time, up to one week, and keep it in an airtight container in your fridge until ready to use.
  3. Pick soybean oil for your cooking, baking and frying! It’s sustainably grown, loaded with omega-3, has a high smoke point and is neutral tasting.
  4. Season the eggs when you’re coating the chicken. This adds so MUCH flavor!
  5. To prepare the fried chicken in advance, finish coating the chicken strips entirely and then freeze the strips on a baking sheet lined with parchment paper in a single layer.
  6. Once frozen place them in a baggie.
  7. Fry the strips frozen but add 2-3 minutes extra frying time.
  8. Add extra spice to your sauce or marinade to suit your taste.
  9. Leftover Korean fried chicken makes a great dish with rice and extra sauce or served with stir fried noodles and veggies.
    ENJOY!
Nutrition Facts
Korean Fried Chicken Strips
Amount Per Serving
Calories 556 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 151mg50%
Sodium 1399mg61%
Potassium 737mg21%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 24g27%
Protein 40g80%
Vitamin A 289IU6%
Vitamin C 9mg11%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.