For 2 or more people
- 2# boneless chicken thigh (or breast fillets), cut into bite sized pieces
- 1 Tbsp rice wine vinegar
- 1 Tbsp minced ginger
- Sea Salt
- Korean pepper flakes
- 1 cup corn starch
- Some cooking oil for deep frying
- 1/2 cup tomato ketchup
- 2 Tbsp Gochujang (Korean chilli paste)
- 2 Tbsp honey
- 2 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp minced garlic
- 3 Tbsp sliced scallions
- 1 Tbsp sesame seeds (toasted)
- shiso ( torn or sliced)
Place chicken pieces into a large mixing bowl. Add the rice wine, ginger, salt, and Korean pepper and mix them well. Cover the bowl with plastic wrap and marinate the chicken for 30 mins in the fridge.
Coat each chicken piece with the starch powder thoroughly. (It’s best doing this in 4 to 5 batches so that they are well covered with the starch powder.)
Pour some cooking oil into a DEEP saucepan and heat until it reaches 350 F.
Deep fry the battered chicken pieces in batches until golden and cooked through (2 to 3 mins). Take them out and set aside onto paper towels to absorb any excess oil. Repeat this with the remaining chicken. (Don’t put too much chicken in one go as it can lower the oil temperature and they wont fry as good.)
To make the chicken extra crunchy, double fry them one more time. Set aside.
Pour the sauce into a heated skillet. Bring it to a boil and Boil it on medium heat until the sauce thickens a little bit (1 min). Stir constantly. Add the double fried chicken and coat with the sauce quickly and thoroughly.
Serve hot and garnish with sliced scallions, sesame seeds, shiso