Ingredients
Units
Scale
For the Chicken:
- 1 whole chicken, cut into serving pieces
- 1 1/2 cups milk
- 2 tbs. vinegar
For the Coating:
- 1 1/2 cups flour
- 1 cup milk
- 2 eggs
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- vegetable oil for drizzling
- Sesame seed, for garnish
- Scallions, for garnish
For the Sweet and Spicy Sauce:
- 1/2 cup of duck sauce
- 1 tbs. soy sauce
- 1 tbs. balsamic vinegar
- 1 1/2 tsps. of sesame oil
- 1 tsp. Korean red pepper flakes (gochugaru)
- 1 tsp. chili garlic sauce (or sambal)
Instructions
- Cut one whole chicken into serving pieces then transfer to a large bowl.
- Pour milk into the bowl with vinegar and cover with plastic wrap.
- Let the chicken sit in the sour milk mixture in the refrigerator for at least one hour or longer.
- Preheat Oven 350 degrees F.
- Remove the chicken from the mixture and set aside.
- Set up two stations for dredging: one with the flour mixed with the salt and pepper, and one with the egg and milk wash.
- Dredge the chicken in the seasoned flour then dip in the egg wash and then back in the flour mixture.
- Place on a sheet pan lined with parchment paper and drizzle with the vegetable oil.
- Place in the oven and bake for 30 minutes.
- In the meantime, combine all of the ingredients for the sauce in a medium bowl and stir. Make a second batch for dipping.
- Remove from the oven and brush with the Sweet and Spicy Sauce. Sprinkle sesame seeds on the coated chicken for garnish if desired, then place back in the oven for 15 minutes.
- Remove again from the oven and brush once more with the sauce. Place back in the oven for another 15 minutes.
- The internal temperature of the cooked chicken should read 165 F. when measured with a food thermometer and the juices run clear.
- Serve with the extra batch of the sweet and spicy sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour
