Korean Chicken Bites Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl whisk together 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp mirin, 1 tsp sesame oil, grated ginger, 2 minced garlic cloves, 1 tbsp sugar (or honey), and kosher salt and pepper. Taste and adjust for balance (should be savory with a hint of spice and sweetness).

Add the chicken pieces to the marinade, toss to coat, then cover and refrigerate for at least 20 minutes and up to 2 hours. Do not marinate longer than 4 hours to avoid overly soft texture from acids.

When ready to fry, remove chicken from fridge and let sit 10 minutes to come toward room temperature. Beat 1 whole egg in a shallow bowl. Place 1 cup cornstarch in another shallow bowl and season lightly with 1/4 tsp salt and a pinch of pepper.

Set a large heavy skillet or shallow pot over medium heat and add vegetable oil to a depth of about 1/2 inch (about 1 cup). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornstarch — it should sizzle and quickly bubble.

Working in batches (do not overcrowd), dredge marinated chicken pieces first in the beaten egg, shaking off excess, then coat thoroughly in cornstarch. Press the cornstarch onto each piece so it adheres. Place coated pieces on a tray while you finish dredging.

Carefully add a few pieces to the hot oil and fry, turning occasionally, until golden brown and cooked through, about 4–5 minutes per batch depending on size. Internal temperature should reach 165°F (74°C). Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken.

While the chicken fries, make the sauce. In a small bowl whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 minced garlic clove and 2 tbsp water until smooth and uniform.

In a small cup mix 1 tsp cornstarch with 1 tsp cold water to form a slurry. Heat a medium nonstick skillet over medium-low heat and add the sauce mixture. Bring to a gentle simmer, then stir in the slurry and continue to simmer for 1 minute until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp toasted sesame oil.

Transfer fried chicken to the skillet with the warm sauce and toss gently to coat each piece evenly. Work quickly so the coating remains crisp but gets glazed.

Plate the glazed chicken bites and garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions.

Serve immediately. Optional accompaniments: steamed rice, pickled cucumber, or a simple slaw.