Gochujang-Honey Fried Chicken Bites

Juicy chicken morsels double-fried for extra crunch, coated in a sweet-spicy gochujang honey glaze and finished with sesame seeds & scallions — fusion finger food that disappears fast!

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Ingredients (serves 4)

For the chicken
• 1 lb (450 g) boneless chicken thighs, cut 1-inch pieces
• ½ cup buttermilk
• 1 egg
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• ½ tsp salt & ½ tsp pepper
• Vegetable oil for frying

Gochujang-honey glaze
• ¼ cup gochujang (Korean red-chile paste)
• 3 Tbsp honey
• 1 Tbsp soy sauce
• 1 Tbsp rice-vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, grated

Toppings
• 1 Tbsp toasted sesame seeds (mix black & white)
• 2 scallions, sliced

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Instructions
1. Marinate — Whisk buttermilk & egg; toss chicken, chill 20 min.
2. Coat — Combine flour, cornstarch, garlic powder, salt, pepper. Dredge chicken; shake off excess.
3. First fry — Heat oil to 335 °F / 170 °C. Fry chicken 4 min; drain.
4. Glaze — Simmer gochujang, honey, soy, vinegar, sesame oil & garlic 2 min until glossy.
5. Second fry — Raise oil to 375 °F / 190 °C. Fry chicken 1–2 min more until deep golden. Drain.
6. Toss & serve — Coat hot chicken in glaze, sprinkle sesame & scallions, devour immediately.

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