Ingredients:

  • 2 lbs chicken thighs, boneless and skin-on, cut into bite-sized pieces
  • 1 tsp sea salt
  • 0.5 tsp fine white pepper
  • 1 tbsp grated ginger
  • 2 tbsp mirin
  • 1 cup potato starch
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 0.25 cup corn syrup
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 4 cups vegetable oil for frying

Instructions:

  1. Toss 900g (2 lbs) of bite-sized chicken thighs with 1 tsp sea salt, 0.5 tsp white pepper, 1 tbsp grated ginger, and 2 tbsp mirin. Note: The ginger contains enzymes that help break down tough proteins.
  2. Marinate for 15 minutes until the meat looks glossy and smells fragrant.
  3. Whisk 1 cup potato starch, 0.25 cup flour, and 0.5 tsp baking powder in a shallow dish.
  4. Dredge the chicken pieces firmly in the starch mixture, ensuring no bald spots remain.
  5. Heat 4 cups vegetable oil to 160°C (325°F) in your heavy pot.
  6. Fry chicken in batches for 6 to 8 minutes until the coating is pale golden and firm. Note: Don't overcrowd the pot or the oil temp will tank.
  7. Increase oil heat to 190°C (375°F) and fry for 2 to 3 minutes until the crust turns deep mahogany and shatters when tapped.
  8. Simmer 3 tbsp gochujang, 2 tbsp soy sauce, 0.25 cup corn syrup, 1 tbsp brown sugar, and 2 cloves minced garlic in a wok until bubbles look thick and syrupy.
  9. Stir in 1 tsp toasted sesame oil, then toss the fried chicken in the hot glaze.
  10. Serve immediately