Korean Fried Chicken Bites (EXTRA CRISPY)

Ingredients

• 1.5 pounds Chicken Thighs, Skin On (Boneless, cut into bite‑size pieces)
• 4 cloves Garlic (Minced)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (Freshly ground)
• 1 tablespoon Cooking Wine (Dry sherry or mirin)
• 2 tablespoons Soy Sauce (Low‑sodium preferred)
• 1 cup All-Purpose Flour (Sifted)
• 0.5 cup Cornstarch
• 1 teaspoon Baking Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.75 cup Water (Ice‑cold for batter)
• 4 cups Vegetable Oil (For deep frying, 350°F oil temperature)
• 2 tablespoons Korean Chili Paste (Gochujang)
• 2 tablespoons Honey
• 1 tablespoon Soy Sauce (Additional for glaze)
• 1 clove Garlic (Minced for glaze)
• 1 tablespoon Sesame Seeds (To garnish)
• 2 stalks Green Onions (Thinly sliced for garnish)

Instructions

1. Marinate the Chicken

   Place bite‑size chicken thigh pieces in a bowl, add minced garlic, salt, black pepper, cooking wine, and soy sauce. Toss to coat evenly and let sit for 30 minutes.

   Time: PT10M

2. Prepare the Batter

   In a separate mixing bowl whisk together flour, cornstarch, baking powder, garlic powder, onion powder, and ice‑cold water until a smooth, slightly thick batter forms.

   Time: PT5M

3. Heat the Oil

   Fill a large pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. First Fry (Blanch)

   Working in small batches, dip each marinated chicken piece into the batter, letting excess drip off, then gently lower into the hot oil. Fry for 3–4 minutes until just set, not browned. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

5. Second Fry (Crisp)

   Increase oil temperature to 375°F (190°C). Return the partially cooked chicken to the oil and fry another 2–3 minutes until golden‑brown and ultra‑crisp. Transfer to fresh paper towels.

   Time: PT5M

   Temperature: 375°F

6. Make the Sweet‑Spicy Glaze

   In a small saucepan combine gochujang, honey, soy sauce, and minced garlic. Cook over low heat, stirring, for 3–4 minutes until the mixture thickens slightly.

   Time: PT5M

7. Toss Chicken in Glaze

   Place half of the fried chicken in a large bowl, pour the warm glaze over, and toss until evenly coated. Keep the remaining chicken plain for contrast, if desired.

   Time: PT5M

8. Serve

   Arrange glazed chicken on a serving platter, sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crispy.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g