Directions
- 1In a bowl, combine chicken, rice wine, ginger powder, salt, and pepper. Toss and refrigerate for at least 30 minutes.
- 2Heat cooking oil in a frying pan.
- 3Coat chicken in cornstarch and fry in batches until golden brown and crispy.
- 4In a skillet, combine all sauce ingredients and stir until thickened.
- 5Add fried chicken to the sauce and toss to coat.
- 6Garnish with green onions and sesame seeds and serve.
Ingredients
- 1 lb boneless chicken thighs
- 1 tbsp rice wine
- 2 tsp ginger powder
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- 1 cup cornstarch
- 2 inches cooking oil
- 2 tbsp finely chopped green onion
- 1 tsp sesame seeds
- 5 tbsp ketchup
- 1.5 tbsp gochujang
- 2 tbsp honey
- 2 tbsp dark brown sugar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 0.5 tsp minced garlic
Equipment
bowlspoontongsfrying panplatechopsticks
Related recipes
Korean Carrot Salad (Morkovcha)
Korean · Snack21m
Sodduk Sodduk
Korean · Snack
Kimchi cheese boonguh bbang
Korean · Snack
Cheese Potato Pouches
Korean · Snack
Dubu Buchim
Korean · Snack
Korean Soy Marinated Eggs
Korean · Snack
High Protein Korean Popcorn Chicken
Korean · Snack
구운주먹밥 누룽지
Korean · Snack
Bungeoppang
Korean · Snack
High Protein Korean Popcorn Chicken with Sweet and Sticky Rice
Korean · Snack
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Sticky Korean Beef Bowls
Korean15m