This Korean-flavored chicken recipe pairs twice-fried chicken bites with a sticky, sweet, and slightly hot sauce made from garlic, ginger, soy sauce, and gochujang. Perfect for dinner, or serve as an appetizer or snack. Garnish with chopped peanuts.
Ingredients
- 3 chickens breasts , cut into bite-size pieces
- 2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 0.25 teaspoons salt
- 1 pinch ground black pepper
Instructions
-
1
Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
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2
Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
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3
Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
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4
While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
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5
Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
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6
Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
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7
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutrition Facts
Per serving
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