Ingredients
Scale
- 1 1/2 pounds boneless, skin-on chicken thighs, cut into bite-sized pieces
- 1 cup potato starch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/3 cup cold water or sparkling water
- Neutral oil for frying
- For the glaze: 2 tablespoons honey
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Marinate the chicken pieces with soy sauce, garlic, and ginger for 15 minutes.
- Whisk flour, potato starch, baking powder, salt, and white pepper in a bowl. Dredge each piece in the dry mix until well coated.
- Heat oil to 350F (175C). Fry the chicken in batches until deep golden and cooked through, 6–8 minutes. Transfer to a rack to drain.
- Meanwhile, whisk together honey, gochujang, soy sauce, rice vinegar, and sesame oil to make the glaze.
- Toss the fried chicken in the glaze until evenly coated. Garnish with sesame seeds and green onions.
Notes
- Double fry for extra crisp if you prefer
- Keep oil temp steady at 350F (175C) for even browning
- Serve with rice and pickled vegetables for a complete meal
- Leftovers can be stored in the fridge for up to 2 days
- Prep Time: 25 mins
- Cook Time: 12-15 mins
- Method: Deep Fry
- Cuisine: Korean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (4 pieces)
- Calories: 480 Kcal
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
