Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon (5ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) cold water
  • Vegetable oil or Canola oil, for frying (enough to fill pot to 3 inches (7.6cm))
  • 2 tablespoons (30ml) gochujang (Korean chili paste)
  • 2 tablespoons (30ml) honey or corn syrup
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) minced garlic
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for extra heat)
  • 1 tablespoon (15ml) sesame oil
  • 2 tablespoons sesame seeds
  • Chopped green onions (optional)

Instructions:

  1. In a large bowl, combine the chicken pieces with salt and pepper.
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and cold water until a smooth batter forms.
  3. Dip each chicken piece into the batter, ensuring it's fully coated.
  4. Heat vegetable oil in a large saucepan or wok to 325°F (160°C). Fry the chicken in batches for about 6-8 minutes, until lightly golden and cooked through. (Internal temperature should reach 165°F (74°C).)
  5. Remove the chicken with a slotted spoon and place on a wire rack lined with paper towels to drain and cool. Let the chicken rest for at least 15 minutes.
  6. Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes, until deep golden brown and extra crispy.
  7. While the chicken is resting, whisk together all sauce ingredients in a small saucepan.
  8. Bring the sauce to a simmer over medium heat, stirring constantly, until slightly thickened (about 2-3 minutes).
  9. Add the double-fried chicken to the saucepan with the sauce. Toss to coat evenly.
  10. Sprinkle with sesame seeds and chopped green onions (if desired). Serve immediately.