Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) Shaoxing wine or dry sherry
  • 1 teaspoon (5 ml) grated ginger
  • 1 teaspoon (5 ml) minced garlic
  • ½ teaspoon (2.5 ml) black pepper
  • ¼ teaspoon (1.25 ml) salt
  • 1 cup (120 g) all-purpose flour, plus more for dredging
  • ½ cup (60 g) cornstarch
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) black pepper
  • 1 cup (240 ml) ice water
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) grated ginger
  • ¼ cup (60 ml) Gochujang (Korean chili paste)
  • ¼ cup (60 ml) honey
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 1 teaspoon (5 ml) gochugaru (Korean chili flakes), optional
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • Vegetable oil or peanut oil, for frying

Instructions:

  1. Combine marinade ingredients in a bowl, add chicken, toss, and refrigerate for at least 30 minutes.
  2. Whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in ice water until just combined.
  3. Heat oil to 325°F (160°C). Dredge chicken in flour, shaking off excess. Fry in batches until lightly golden brown (5-7 minutes). Drain on a wire rack.
  4. Increase oil temperature to 375°F (190°C). Fry chicken a second time until deeply golden brown and ultra-crispy (2-3 minutes). Drain on a wire rack.
  5. Heat oil in a skillet over medium heat. Add garlic and ginger, sauté until fragrant. Add Gochujang, honey, soy sauce, rice vinegar, sesame oil, and gochugaru (if using). Simmer until slightly thickened (2-3 minutes).
  6. Add fried chicken to the sauce and toss to coat evenly.
  7. Garnish with sesame seeds and chopped green onions. Serve immediately.