Serves 1
Directions
- 1Turn the heat to high and add oil to a pot.
- 2Cut the fat off the chicken thighs and then chop into bite-size pieces.
- 3Add salt, garlic, black pepper, an egg, and potato starch to the chicken and mix well.
- 4Add a little water to get the right consistency.
- 5Carefully drop the chicken into the hot oil, being careful not to drop it from the top, but throw the chicken the other way.
- 6Cook for 5 minutes.
- 7Remove the chicken and place into a bowl.
- 8Mix together the gochujang, soy sauce, garlic, ketchup, sugar, and corn syrup.
- 9Beat up the chicken to create air, and make the chicken crispier and crunchier.
- 10Double fry the chicken for two to three minutes.
- 11Remove the chicken from the pot.
- 12Add the sauce to a pan and cook for one minute.
- 13Add the chicken and coat it with the sauce.
- 14Garnish with sesame seeds.
Ingredients
- quarts oil
- 500 grams chicken thigh
- 0.5 teaspoon salt
- 1 tablespoon garlic
- bit black pepper
- 1 egg
- 1 cup potato starch
- little bit water
- 3 tablespoon gochujang
- 1.5 tablespoon soy sauce
- 1.5 tablespoon garlic
- 6 tablespoon ketchup
- 3 tablespoon sugar
- 6 tablespoon corn syrup
- sesame seed
Tips
- Cut the fat from the chicken thighs before chopping them into bite-size pieces.
- Double fry the chicken for added crispness.
- Before double frying the chicken, beat up the chicken to create air, and make the chicken crispier and crunchier
- If you don't have corn syrup, you can use sugar.
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