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
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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