Mom’s Easy Boneless Fried Chicken
Crispy Homemade Boneless Chicken in 10 Minutes (with Sweet & Spicy Sauce Recipe)
It’s the weekend, and I’m planning to fry some chicken for the kids! Usually, I’d just pop a frozen seasoned chicken into the microwave or air fryer, but today, I’m going to make homemade boneless fried chicken from scratch. It’s incredibly simple and quick – a true mom-style boneless chicken that can be prepared in a flash! Enjoy this recipe for crispy on the outside, tender on the inside boneless chicken.
Chicken Ingredients- 300g boneless chicken thigh or breast
- 1 cup chicken frying mix (or all-purpose flour)
- 1 tsp salt
- 3 cups cooking oil (for frying)
Spicy Chicken Sauce- 100g Gochujang (Korean chili paste)
- 200g Ketchup
- 500g Corn syrup (or rice syrup)
- 200g Sugar
- 100g Soy sauce
- 200g Minced garlic
- 100ml Water
- 100g Gochujang (Korean chili paste)
- 200g Ketchup
- 500g Corn syrup (or rice syrup)
- 200g Sugar
- 100g Soy sauce
- 200g Minced garlic
- 100ml Water
Cooking Instructions
Step 1
First, prepare 300g of boneless chicken. If using frozen chicken, thaw it slowly in the refrigerator. To remove any gamey odor, soak the chicken in milk for about 20 minutes. Afterward, rinse it under cold running water and pat it dry thoroughly.
Step 2
Cut the dried chicken into bite-sized pieces. This makes them easy to handle and perfect for frying.
Step 3
Season the chicken pieces with 1 teaspoon of salt. This simple seasoning enhances the overall flavor of the chicken.
Step 4
Place 1 cup of the chicken frying mix into a bowl. Add the seasoned chicken pieces and toss them thoroughly until each piece is evenly coated with the flour. A good coating is key to achieving a crispy texture.
Step 5
To create a light batter, add about half a cup of water to a resealable plastic bag. Add the flour-coated chicken pieces into the bag. Seal the bag tightly and gently massage or shake it. This method ensures a light, even coating that will fry up wonderfully crisp.
Step 6
Pour 3 cups of cooking oil into a deep pot or wok and heat it over medium heat. The oil is ready when a pinch of batter sizzles and floats immediately (around 170-180°C or 340-350°F). Carefully add the battered chicken pieces one by one, ensuring they don’t overcrowd the pot, which can lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
Step 7
Once the chicken turns a beautiful golden brown, use a slotted spoon to remove it from the oil, letting excess oil drip off. Place the fried chicken on a wire rack to cool slightly. This first fry cooks the chicken through and sets the crust.
Step 8
For an extra crispy finish, let the chicken cool for a few minutes after the first fry. Then, reintroduce it to the hot oil for a second fry, about 30 seconds to 1 minute, until deep golden brown and extra crunchy. This double-frying technique makes the chicken exceptionally crisp! Your delicious homemade boneless fried chicken is ready!
Step 9
If you’d like to turn your crispy chicken into a sweet and spicy glazed delight, here’s how to make the sauce. In a wide pan or wok, combine 100g Gochujang, 200g ketchup, 500g corn syrup, 200g sugar, 100g soy sauce, 200g minced garlic, and 100ml water. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens to your desired consistency. Once thickened, add your fried chicken pieces to the sauce. Toss over high heat until the chicken is evenly coated. This will result in a delicious sweet and spicy boneless chicken! It’s also fantastic served with hot rice.