Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour (120g)
  • 1/2 cup cornstarch (60g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil or peanut oil, for frying (about 6-8 cups)
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • Sesame seeds
  • Chopped green onions

Instructions:

  1. Combine marinade ingredients with chicken in a bowl, cover, and refrigerate for at least 30 minutes.
  2. Whisk together flour, cornstarch, baking powder, and salt in a separate bowl.
  3. Dredge each piece of marinated chicken in the flour mixture, ensuring it's fully coated.
  4. Heat oil to 325°F (160°C). Fry chicken in batches until lightly golden and cooked through. Remove and place on a wire rack to cool slightly.
  5. While the chicken cools, whisk together all sauce ingredients in a small saucepan. Simmer over medium heat until slightly thickened.
  6. Increase oil temperature to 375°F (190°C). Fry the chicken again in batches until deep golden brown and extra crispy.
  7. Remove chicken from oil and place in a large bowl. Pour the sauce over the chicken and toss to coat evenly.
  8. Sprinkle with sesame seeds and chopped green onions. Serve immediately.