1In a bowl, combine chicken with eggs, vinegar, garlic, ginger, and seasonings. Mix well and marinate as long as you wish (1 hour ideal, 1 min works).
2In a bowl, combine chicken with eggs, vinegar, garlic, ginger, and seasonings. Mix well and marinate as long as you wish (1 hour ideal, 1 min works).
3In a bowl, combine chicken with eggs, vinegar, garlic, ginger, and seasonings. Mix well and marinate as long as you wish (1 hour ideal, 1 min works).
4For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
5For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
6For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
7For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
8For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
9For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
10For frying: skip this step and go to step 3.
11For frying: skip this step and go to step 3.
12For frying: skip this step and go to step 3.
13For air frying: in a new bowl, mix cornstarch and flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
14For air frying: in a new bowl, mix cornstarch and flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
15For air frying: in a new bowl, mix cornstarch and flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
16For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
17For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
18For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
19For air frying: oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy and cooked through. Work in batches.
20For air frying: oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy and cooked through. Work in batches.
21For air frying: oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy and cooked through. Work in batches.
22In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
23In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
24In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
25Add the chicken directly to the sauce and toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
26Add the chicken directly to the sauce and toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
27Add the chicken directly to the sauce and toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
28Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)
29Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)
30Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)
Ingredients
2 lb chicken thighs or breasts, cut into 1 inch cubes
2 lb chicken thighs or breasts, cut into 1 inch cubes
2 lb chicken thighs or breasts, cut into 1 inch cubes
2 eggs
2 eggs
2 eggs
2 tbsp rice vinegar
2 tbsp rice vinegar
2 tbsp rice vinegar
6 garlic cloves, minced
6 garlic cloves, minced
6 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp fresh ginger, grated
1 tbsp fresh ginger, grated
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp onion powder
2 tsp onion powder
2 tsp onion powder
2 tsp salt
2 tsp salt
2 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp gochugaru (optional)
1 tsp gochugaru (optional)
1 tsp gochugaru (optional)
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
0.5 cup all-purpose flour
0.5 cup all-purpose flour
0.5 cup all-purpose flour
Neutral oil, for frying
Neutral oil, for frying
Neutral oil, for frying
1.5 tbsp gochujang
1.5 tbsp gochujang
1.5 tbsp gochujang
2 tsp sesame seeds
2 tsp sesame seeds
2 tsp sesame seeds
3 tbsp ketchup
3 tbsp ketchup
3 tbsp ketchup
4 garlic cloves, minced
4 garlic cloves, minced
4 garlic cloves, minced
1.5 tbsp honey
1.5 tbsp honey
1.5 tbsp honey
3 tbsp butter
3 tbsp butter
3 tbsp butter
1 tbsp rice vinegar
1 tbsp rice vinegar
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp sesame oil
2 tsp sesame oil
1 tsp gochugaru (optional)
1 tsp gochugaru (optional)
1 tsp gochugaru (optional)
Sesame seeds
Sesame seeds
Sesame seeds
Green onions, sliced
Green onions, sliced
Green onions, sliced
Equipment
Air fryer (optional)PanRackMixing bowls
Tips
You can marinate the chicken for as long as you wish, with 1 hour being ideal but even 1 minute working.
This recipe can be made in an air fryer.
To control the sauciness, combine your desired amount of sauce with the chicken in a separate mixing bowl.