Korean Spicy Chicken

350 gr chicken thigh/chicken wing

1 baby lettuce

sesame seeds

deep fried oil

250 gr plain flour

1/2 tbsp salt

1 tsp pepper

Marinade:

1 tbsp fish sauce

2 tbsp oyster sauce

3 cloves garlic chopped finely

Sauce:

2 tbsp gochujang paste

2 tbsp honey

2 tbsp soy sauce

2 tbsp white vinegar

Marinate the chicken with fish sauce, oyster sauce, and garlic for at least 30 minutes. Meanwhile, prepare the flour mixture by adding salt and pepper to the flour.

In the hot pan, cook the sauce by adding gochujang paste and add a little bit oil, fry it for a sec and add honey. Turn the heat to low and add soy sauce and white vinegar. Mix it up and you can add some water if the sauce is too thick. Set aside.

Back to the chicken, cover the chicken with the flour mixture and fry it in hot deep fried oil, cook it for about 5 minutes and rest it for 2 minutes and fry again for 2 minutes (it will make the chicken crispy but juicy in the inside)

Add the chicken to the sauce immediately and cook it with medium low heat to make the sauce absorb to the chicken.

Pour sesame seed on top of the chicken and enjoy it with fresh lettuce.