Korean Fried Chicken | Crispy & Sweet-Spicy

Pat the chicken breast filet dry and cut into bite-sized pieces, about 3 cm in size. Peel and finely grate the ginger, peel and crush the garlic cloves.

Thoroughly mix the chicken pieces in a bowl with the grated ginger, crushed garlic, fine salt, and ground black pepper, then leave to marinate for 10–15 minutes.

For the sauce, stir together gochujang chilli paste, honey, organic tomato ketchup, soy sauce, rice vinegar, and sesame oil in a small pan. Simmer gently over medium heat for approx. 2–3 minutes until the sauce thickens and glazes. Remove from heat.