Directions
- 1Cut the fat out of 500 grams of chicken thighs.
- 2Chop the chicken thighs into bite-size pieces.
- 3Put the chopped chicken in a bowl and add 0.5 teaspoon of salt, 1 tablespoon of garlic, a pinch of black pepper, one egg, and 1 cup of potato starch.
- 4Add 3 tablespoons of water and mix well. The batter should be thin enough to lift with a spoon. Add more water if needed.
- 5Fry the chicken in 2 quarts of hot oil until golden brown, making sure to avoid splashing by sliding the chicken into the oil instead of dropping it.
- 6Remove the chicken from the oil and let it drain on paper towels.
- 7Mix 3 tablespoons of Gochujang, 1.5 tablespoons of soy sauce, 1.5 tablespoons of garlic, 6 tablespoons of ketchup, 3 tablespoons of sugar, and 6 tablespoons of corn syrup (or more sugar for substitution) in a bowl.
- 8Break up the fried chicken to create air pockets for a crispier texture.
- 9Double fry the chicken for 2-3 minutes until golden brown. Remove and drain on paper towels.
- 10Heat the sauce in a pan and then add the double-fried chicken. Toss to coat evenly.
- 11Plate the chicken and sprinkle sesame seeds on top.
Ingredients
- 2 quarts oil
- 500 grams chicken thighs
- 0.5 teaspoon salt
- 1 tablespoon garlic
- 1 pinch black pepper
- 1 egg
- 1 cup potato starch
- 3 tablespoons water
- 3 tablespoons Gochujang
- 1.5 tablespoons soy sauce
- 1.5 tablespoons garlic
- 6 tablespoons ketchup
- 3 tablespoons sugar
- 6 tablespoons corn syrup
- 1 tablespoon sesame seeds
Equipment
knifecutting boardbowlfrying pantongs
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