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. For 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.
5For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky. For 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.
6For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky. For 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.
7For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
8For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
9For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
10For 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.
11For 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.
12For 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.
13In 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.
14In 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.
15In 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.
16Add 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.
17Add 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.
18Add 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.
19Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)
20Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)
21Serve 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
1 tsp gochugaru
1 tsp gochugaru
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
1 tsp gochugaru
1 tsp gochugaru
Sesame seeds for garnish
Sesame seeds for garnish
Sesame seeds for garnish
Green onions, sliced for garnish
Green onions, sliced for garnish
Green onions, sliced for garnish
Equipment
bowlair fryerpanrack
Tips
For frying, add the cornstarch and flour directly into the same bowl as the chicken and marinade, and mix until evenly coated and sticky.
For air frying, do NOT add flour with the marinade. Coat the chicken separately in a new bowl with cornstarch and flour after removing it from the marinade.
When air frying, oil the basket and spray/brush the chicken with oil.
You can control how saucy the chicken gets by combining your desired amount of sauce with the chicken in a mixing bowl.