Korean Gochujang Fried Mozzarella Balls

A fusion of Korean fried chicken flavors with gooey mozzarella, resulting in crispy, cheesy, sweet, and spicy perfection.

By @agrooveforfood

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 3 egg beaten
• 1.5 cups panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp cayenne pepper
• 2 packs mozzarella balls
• 0 parchment paper
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp gochujang paste
• 3 tbsp honey
• 2 tsp sesame oil
• 2 tbsp dark brown sugar
• 4 cloves garlic cloves minced
• 1 tsp ginger freshly grated
• 0.25 tsp black pepper
• 1.5 tsp cornstarch mixed with cold water for thickness
• 0 oil for frying
• 0 drizzle sriracha mayo
• 0 sesame seeds for garnish
• 0 fresh chives for garnish

Instructions

1. Set up your dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with seasonings.
2. Coat each mozzarella ball first in flour, then in egg, and finally in the breadcrumb mixture. Repeat the process once more with egg and breadcrumbs for an extra crispy exterior.
3. Place the breaded mozzarella balls on a lined baking tray and freeze for 15-30 minutes to set the coating.
4. In a small pot, combine all gochujang sauce ingredients and simmer until thickened.
5. Heat oil in a deep fryer or large pot. Fry mozzarella balls for 2-3 minutes until golden brown and crispy.
6. Brush fried mozzarella balls with gochujang sauce, drizzle with sriracha mayo, and sprinkle with sesame seeds and fresh chives. Serve hot!