Korean Chicken Bites Recipe
spicy korean glaze + sesame seeds
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Ingredients
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General
Chicken Bites
Spicy Korean Glaze
Method
Preparing the Chicken
- 1
Cut the chicken
Cut boneless, skinless chicken thighs or breasts into bite-sized pieces, around 1 to 2 inches each.
- 2
Season the chicken
Season the chicken pieces with salt and pepper and let them sit for 10 minutes to absorb the seasoning.
- 3
Coat the chicken
Toss the chicken in a mixture of cornstarch and flour until fully coated on all sides. This will help it get crisp when fried.
Frying the Chicken
- 4
Heat oil
Heat vegetable oil in a deep heavy-bottomed pan or fryer to 350°F (175°C).
- 5
Fry chicken in batches
Fry the coated chicken pieces in batches for 4–6 minutes each, or until golden brown and cooked through. Do not overcrowd the pan.
- 6
Drain the fried chicken
Remove the chicken bites with a slotted spoon and let them drain on a wire rack or paper towel-lined plate.
Making the Korean Glaze
- 7
Combine sauce ingredients
In a saucepan, stir together gochujang (Korean chili paste), soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
- 8
Simmer the glaze
Bring the sauce to a simmer over medium heat. Let it cook for 3–5 minutes, stirring frequently, until it thickens slightly.
Coating the Chicken
- 9
Toss chicken in sauce
Place the fried chicken pieces into a large bowl and pour the warm Korean glaze over the top. Toss well to coat all the pieces evenly.
Finishing Touches
- 10
Garnish and serve
Sprinkle toasted sesame seeds and chopped green onions over the coated chicken bites. Serve immediately while hot and crispy.