Make this if you are craving Korean Fried Chicken

Ingredients

• 1 pound Boneless Chicken Thighs (cut into bite‑size cubes)
• 1 teaspoon Salt (for seasoning)
• 0.5 cup Cornstarch (for coating)
• 2 tablespoon Vegetable Oil (high smoke‑point oil for pan‑frying)
• 2 tablespoon Gochujang (Korean sweet‑spicy chili paste)
• 1 tablespoon Light Soy Sauce (adds saltiness)
• 1 tablespoon Dark Soy Sauce (adds depth and color)
• 2 tablespoon Water (thins the sauce)
• 1 tablespoon Granulated Sugar (balances heat)
• 1 tablespoon Honey (adds gloss and sweetness)
• 1 teaspoon Garlic (fresh minced garlic)
• 1 teaspoon Ginger (fresh minced ginger)
• 2 cup Cooked Rice (for serving (optional))
• 2 stalk Green Onion (thinly sliced for garnish)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Dice and Season Chicken

   Dice the boneless chicken thighs into bite‑size cubes and sprinkle with salt, tossing to coat evenly.

   Time: PT5M

2. Coat with Cornstarch

   Place the cornstarch in a shallow bowl and roll each seasoned chicken piece until fully coated. Shake off excess.

   Time: PT2M

3. Heat Oil

   Add vegetable oil to the large skillet and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: medium-high

4. Pan‑Fry Chicken

   Add the coated chicken pieces in a single layer. Cook 4 minutes per side, or until golden brown and cooked through.

   Time: PT8M

   Temperature: medium-high

5. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm while you make the sauce.

   Time: PT1M

6. Prepare Sauce

   In the small bowl combine gochujang, light soy sauce, dark soy sauce, water, sugar, honey, minced garlic, and minced ginger. Stir until smooth.

   Time: PT2M

7. Thicken Sauce

   Pour the sauce mixture into the same skillet and bring to a boil, stirring constantly for about 30 seconds until it thickens into a glaze.

   Time: PT30S

   Temperature: medium-high

8. Coat Chicken in Sauce

   Return the fried chicken to the skillet, tossing quickly to coat each piece evenly with the glossy sauce.

   Time: PT2M

9. Serve

   Plate the chicken over cooked rice, sprinkle with sliced green onions and toasted sesame seeds if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

1g