Sticky Honey-Gochujang Crispy Chicken Bites
Double-fried chicken pieces shattered into an impossibly crunchy shell, then tossed in a glossy, sticky-sweet sauce spiked with gochujang and garlic. Each nugget-sized morsel delivers that addictive crunch-then-chew texture that has made Korean fried chicken a global obsession, finished with a confetti of dried chilis and crushed peanuts.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup potato starch or cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
+ 13 more ingredients
Instructions
Season the chicken pieces with salt and pepper. In a large bowl, whisk together potato starch, flour, and ice-cold water to form a light, slightly lumpy batter. Toss the chicken pieces in the batter until evenly coated.
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 325 degrees F. Fry the chicken in batches for 5-6 minutes until just cooked through but only lightly golden. Remove to a wire rack and let rest for 10 minutes.
While the chicken rests, prepare the sauce. Combine gochujang, honey, soy sauce, rice vinegar, ketchup, garlic, and ginger in a small saucepan over medium heat. Stir until the sauce bubbles and thickens slightly, about 3 minutes. Remove from heat.
Increase the oil temperature to 375 degrees F. Fry the chicken a second time in batches for 3-4 minutes until deeply golden and extra crunchy. Drain on the wire rack.
If using dried chilis, quickly fry them in the hot oil for 15-20 seconds until fragrant and slightly darkened. Drain on paper towels.
Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the chicken and toss quickly but thoroughly, ensuring every piece is glazed.
Plate immediately, garnishing with fried dried chilis, crushed peanuts, and sesame seeds.
Nutrition Estimate
Per serving • Estimated by Blinner AI