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
Cut the chicken
Cut boneless, skinless chicken thighs or breasts into bite-sized pieces, around 1 to 2 inches each.
Season the chicken
Season the chicken pieces with salt and pepper and let them sit for 10 minutes to absorb the seasoning.
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
Heat oil
Heat vegetable oil in a deep heavy-bottomed pan or fryer to 350°F (175°C).
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.
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
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.
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
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
Garnish and serve
Sprinkle toasted sesame seeds and chopped green onions over the coated chicken bites. Serve immediately while hot and crispy.