Ingredients
- Bone-in chicken pieces (thighs, breasts, or wings)
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons honey (or maple syrup/agave nectar)
- 2 tablespoons soy sauce (or gluten-free alternative)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 3 cloves garlic, minced
- 1 tablespoon sesame oil (or light olive oil)
- 1/2 cup cornstarch (for coating)
- Oil for frying
- Sliced green onions and sesame seeds for garnish
Instructions
- Rinse and pat dry the chicken pieces to help achieve a crispy skin.
- In a bowl, mix the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil, then marinate the chicken for at least 30 minutes.
- Coat the marinated chicken with cornstarch, shaking off excess.
- Heat oil in a skillet over medium-high heat and fry the chicken in batches until golden brown, about 8-10 minutes.
- Once cooked, drain chicken on paper towels and simmer the reserved marinade in the frying pan until thickened.
- Toss fried chicken in the glaze, then serve garnished with green onions and sesame seeds.
Notes
For extra crispiness, consider double-frying the chicken.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Poultry