Ingredients:
2 tablespoons gochujang (Korean red chili paste)
2 tablespoons ketchup
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons coconut sugar (I use allulose, but coconut sugar will help thicken the sauce better)
2 tablespoons rice vinegar
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon grated ginger (optional, for an extra depth of flavor)
1 tablespoon water (to thin the sauce, if needed)
Toasted sesame seeds (for garnish)
Thinly sliced green onions (for garnish)
Instructions:
Prepare the Sauce:
In a small saucepan, combine the gochujang, ketchup, soy sauce, honey, coconut sugar (I use allulose), rice vinegar, minced garlic, sesame oil, and grated ginger (if using).
Cook the Sauce:
Place the saucepan over medium heat. Stir well to combine the ingredients and bring it to a gentle simmer.
Reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally. The sauce should thicken slightly. If it becomes too thick, add a little water to adjust the consistency.
Taste and Adjust:
Taste the sauce and adjust to your preference. You can add more honey or coconut sugar for sweetness, more gochujang for heat, or more vinegar for tanginess.
Coat the Chicken:
Once your fried chicken is cooked and crispy from the air fryer, transfer it to a large mixing bowl.
Pour the warm sauce over the chicken and toss until each piece is well coated.
Serve with Pickled Moo (Radish) Microgreens
|
Easy Korean Fried Chicken
