Korean Fried Chicken with Sweet and Spicy Glaze

KoreanMain CourseHigh-Protein

Korean Fried Chicken with Sweet and Spicy Glaze

Name: Korean Fried Chicken with Sweet and Spicy Glaze
Yield: about 10 pieces (about 9 oz)
Ingredients: 2 lb (900 g) boneless skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh ginger, finely grated; 2 garlic cloves, finely grated; 1/2 cup (65 g) potato starch, or cornstarch; 1/4 cup (30 g) all-purpose flour; 1/2 tsp baking powder; 1/2 cup (120 ml) ice-cold water; about 6 cups (1.5 liters) neutral oil, for frying; 3 tbsp gochujang; 3 tbsp ketchup; 3 tbsp honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 3 garlic cloves, minced; 1 tsp toasted sesame oil; 1 tbsp toasted sesame seeds

Boneless chicken thigh bites fried twice for an extra-crisp crust, then tossed in a sticky gochujang-honey glaze and sprinkled with sesame seeds. Made for sharing straight from the tray.

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