Make the glaze by mixing together the fish sauce, soy sauce, ginger, honey, lemon juice and gochujang. Microwave until simmering. Set aside.
Wipe the chicken fillets dry with paper towels.
Using a kitchen mallet, pound the chicken fillets to a quarter inch thickness. Sprinkle with salt and pepper.
Sprinkle flour on chicken; shake off excess.
Mix the starch with enough water to make a thin paste.
Heat the oil to medium.
Dip each chicken piece in the paste and fry for one minute per side. Transfer to a rack and cool for five minutes.
Turn up the heat to high. Fry the chicken pieces for about three minutes per side or just until golden. Move the cooked pieces to the rack.
Brush the chicken with the prepared glaze.
Rest the chicken for two minutes and brush with glaze once more.
Optionally, brush glaze on the chicken a third time after resting for one minute.
Serve the Korean fried chicken steaks immediately.
Although the chicken is initially coated with flour to make sure the batter sticks to the fillets, the batter is made with tapioca or corn starch. Wheat flour (the kind used for baking cakes) is not a good choice for making the batter as it does not provide the delicate crispness so desirable in this dish. What is an even worse idea is to add egg to the batter because egg and flour results in bread. So, since crispness is the goal, ditch any urge to add egg.These boneless chicken fried steaks are already perfectly seasoned. However, if you still want a sauce to dip it in, simply mix together equal amounts of Japanese mayo and chili sauce.Updated from a recipe first published on September 11, 2015.
Bonchon-style Korean Fried Chicken Steaks printed from https://casaveneracion.com/bonchon-style-korean-fried-chicken-steaks/ for personal use only. Not for republication nor distribution.