Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1/2 cup (60g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) vegetable oil, for frying
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) grated fresh ginger
  • 1/4 cup (60ml) gochujang (Korean chili paste)
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) honey or maple syrup (for a vegan option)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup (60ml) water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a large bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). About 5-7 minutes per batch.
  3. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  4. In the same skillet, heat 2 tablespoons of vegetable oil over medium heat. Add garlic and ginger and sauté for about 30 seconds until fragrant.
  5. Add gochujang, soy sauce, honey/maple syrup, rice vinegar, sesame oil, and water to the skillet. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
  6. Add the fried chicken to the skillet and toss to coat evenly with the sauce.
  7. Garnish with sesame seeds and chopped green onions (if using). Serve immediately.