Name: Family-Style Korean Fried Chicken recipe
Ingredients: 3 eggs;½ cup soy sauce;⅓ cup white sugar;¾ cup cornstarch;⅓ cup all-purpose flour;3 tablespoons sesame seeds;1 teaspoon salt;4 green onions, chopped;3 cloves garlic, diced;3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces;oil for frying

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Ingredients

3 eggs ½ cup soy sauce ⅓ cup white sugar ¾ cup cornstarch ⅓ cup all-purpose flour 3 tablespoons sesame seeds 1 teaspoon salt 4 green onions, chopped 3 cloves garlic, diced 3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces oil for frying

Nutrition Info

520 calories carbohydrate: 36.7 g cholesterol: 175.8 mg fat: 28 g fiber: 1.3 g protein: 29.4 g saturatedFat: 6.6 g servingSize: - sodium: 1550.1 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Directions

Whisk eggs, soy sauce, and sugar together in a large bowl.
Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

Recipe Yield

8 servings

Recipe Note

This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!

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