Sticky Korean Chicken

🥗Ingredients

• 800gChicken thighs (boneless)
• 1/2cupCornstarch
• 3tbspGochujang
• 2tbspSoy sauce
• 3tbspHoney
• 1tbspRice vinegar
• 4clovesGarlic
• 1tbspGinger
• 1tbspSesame seeds
• 2cupsVegetable oil for frying

📝Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. Season with salt and pepper.

2. 2

   Toss chicken pieces in cornstarch until evenly coated.

3. 3

   Heat oil in a deep pan to 180C. Fry chicken in batches for 5-6 minutes until golden. Drain.

4. 4

   For extra crispiness, fry a second time for 2-3 minutes until deeply golden.

5. 5

   Make the sauce: combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and ginger in a pan. Simmer until glossy.

6. 6

   Toss the crispy chicken in the sticky sauce.

7. 7

   Serve over steamed rice, topped with sesame seeds and sliced spring onions.