Ingredients
Scale
- 1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
- 2 tablespoons rice wine vinegar
- 1 cup cornstarch
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup canola oil (for frying)
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
-
Sauce
- 1 garlic clove, minced
- 1 teaspoon minced ginger
- 2 tablespoons gochujang (korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
Instructions
- Chicken: Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture.
- Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying.
- Remove to a paper towel lined plate. Season with salt.
- Sauce: Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
Notes
Storage & Reheating Suggestions
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Keep sauce and chicken separate if possible to maintain crispiness.
Reheating:
- Oven: 375°F for 8–10 minutes to re-crisp coating.
- Air fryer (best): 350°F for 4–6 minutes.
- Microwave: Not recommended (loses crisp texture).
Freezing:
- Freeze fried (un-sauced) chicken for up to 2 months.
- Reheat from frozen in oven or air fryer, then toss in fresh sauce.
Pro Tip:
- Reheat chicken first, then coat in sauce to restore that signature crispy + sticky texture.
- Prep Time: :15
- Cook Time: :15
- Category: Entree
- Method: Deep Fried
- Cuisine: Korean