Crispy Korean Chicken Thighs
Equipment
Ingredients
Main
boneless skinless chicken thighs (raw)
2 piece
corn starch (dry)
90 g
garlic powder (dry)
0.25 tsp
salt (dry)
1 tsp
black pepper (dry)
0.5 tsp
scallions (fresh)
2 piece
sesame seeds (raw)
1 tsp
Sauce
gochujang (paste)
30 g
garlic (fresh)
2 clove
ginger (fresh)
12 g
honey (liquid)
40 g
soy sauce (liquid)
60 ml
sugar (granulated)
25 g
sesame oil (liquid)
10 ml
Instructions
Prepare chicken
Pat chicken thighs dry and cut into bite-sized pieces.
Season and coat chicken
Mix cornstarch with garlic powder, salt, and pepper. Toss chicken pieces in the mixture until fully coated.
Prepare the sauce
Mince garlic and ginger. Combine all sauce ingredients in a bowl and mix well.
Fry chicken
Heat oil in a pan and fry chicken pieces until golden and crispy on all sides.
Coat with sauce
Pour sauce over crispy chicken in the pan and toss until fully coated and heated through.
Serve
Transfer to a plate and garnish with sliced scallions and sesame seeds.
Original recipe
Storage
Best eaten fresh. Sauce may make coating soggy if stored.
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