Korean Fried Chicken

Tonight we decided to try out Korean Fried Chicken - or in this video here - Spicy Sweet Fried Chicken. Now fried chicken isn't healthy but we did decide to replace some of the ingredients with better-for-you ingredients. Instead of salt and garlic, we used wine smoked garlic by Salt Smith. For the sauce we used a no sugar added ketchup, light corn syrup and monkfruit instead of sugar. 

Ingredients for the chicken:
5 boneless skinless chicken thighs
1 tsp wine smoked garlic by Salt Smith
Some black pepper
1 egg
1 cup potato starch 
25oz canola oil

Directions for Chicken:
Cut the fat off the chicken thighs. Place in a bowl and add the wine smoked garlic, black pepper, egg, potato starch and water. Once mixed, it should not be thick enough where you can pull up on the chicken and pulls the whole entire bowl up. If that's the case, add more water. Mix with your hands. 

Add the 25oz canola oil in a frying pan on high heat. Wait about five minutes, place a tiny bit of water on the oil. If it sizzles, it's ready to go. If it doesn't, wait a few more minutes. Once ready, using tongs, add the chicken to the frying pan and fry for 5 minutes. Turn down the heat a little bit if it's cooking too fast.

Take the chicken out and put oil to the side. Put together the sauce below in a bowl.

For the sauce:
3 tbsp chili garlic sauce
1 1/2 tbsp soy sauce
1 1/2 tbsp wine smoked garlic by Salt Smith
6 tbsp no sugar added ketchup
3 tbsp monkfruit
6 tbsp light corn syrup

Beat the chicken with a strainer or object to form more holes in the chicken to fry better. Fry again for 3 more minutes. Add sauce in a separate frying pan on the stove on medium heat for one minute. Toss in your chicken and mix. 

Take out chicken, pour the remainder sauce on top and top with sesame seeds. Enjoy!