Korean Crispy Chicken Bites with Sticky Gochujang Glaze

Prep: 15m Cook: 15m Total: 30m Serves: 4
Ingredients

• 1 1/2 lb chicken thighs, bite-size
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 2 eggs, beaten
• Oil, for frying
  Glaze
• 3 tbsp gochujang
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
  

Directions

1. Pat the chicken dry with paper towels (dry chicken = crispier coating). Cut into even bite-sized pieces.
2. Season chicken with salt and pepper; toss to coat.
3. In a bowl, whisk cornstarch, flour, and garlic powder until combined.
4. In a second bowl, beat eggs until smooth.
5. Dip chicken pieces into egg, letting extra drip off, then coat fully in the dry mix. Press the coating on gently.
6. Heat 1–2 inches of oil in a pot to 350°F. (If no thermometer: drop in a pinch of flour, if it sizzles right away, you’re close.)
7. Fry chicken in small batches (overcrowding cools oil) for 6–8 minutes, turning once, until deep golden and cooked through.
8. Transfer to a rack or paper towels to drain. Do not cover (steam = soft coating).
9. In a skillet, add the glaze ingredients: gochujang, honey, soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger.
10. Simmer on medium 2–3 minutes, stirring, until glossy and slightly thick (it should coat a spoon).
11. Add fried chicken to the skillet and toss quickly to coat without crushing the crust.
12. Garnish with sesame seeds + green onions. Serve immediately.