Korean Gochujang Honey Garlic Fried Chicken

🔥 Prep

• Cut the 500g chicken thighs into bite‑sized cubes (~2 cm) and pat dry.
• In a bowl, combine 60g cornstarch and 30g all‑purpose flour; add 0.75 tsp salt and 0.5 tsp black pepper, mix well.
• Mince 4 cloves garlic and grate 1 tsp ginger; set aside.
• In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, the minced garlic, and grated ginger.
• Slice 2 green onions into thin rings for garnish.
• Measure 500 ml vegetable oil into a deep pot or fryer.

🔥 Cook

• 1. Pour the 500 ml vegetable oil into a deep pot and heat to 170 °C (medium‑high heat).
• 2. Working in batches, dredge the chicken cubes in the cornstarch‑flour mixture, shaking off excess, then carefully lower into the hot oil.
• 3. Fry the chicken for 3–4 minutes until lightly golden but not fully cooked; remove with a slotted spoon and drain on paper towels.
• 4. Raise the oil temperature to 190 °C (maintain medium‑high heat) and return the chicken to the pot for a second fry.
• 5. Fry for another 2–3 minutes until the pieces are deep golden‑brown and crisp; drain again on paper towels.
• 6. While the chicken rests, pour the prepared gochujang‑honey‑garlic sauce into a small saucepan and heat over medium heat, stirring constantly, for 2–3 minutes until the glaze thickens slightly and bubbles gently.
• 7. Add the hot fried chicken to the saucepan, toss to coat evenly, and cook for 1 minute over low heat so the glaze adheres and becomes glossy.
• 8. Transfer the glazed chicken to a serving bowl, sprinkle with 1 tbsp toasted sesame seeds and the sliced green onions, and serve immediately.

🔥 Serve

• Serve hot alongside steamed jasmine rice or short‑grain Korean rice.
• Offer a side of kimchi or pickled radish for contrast.
• Provide lettuce leaves for wrapping the chicken bites if desired.
• Garnish with extra sesame seeds and a drizzle of sesame oil for added aroma.