Ingredients
- lb skinless boneless chicken thighs
- 1/2 small oniondiced
- 1/3 cup cornstarchor potato starch
- 1/4 cup vegetable oilor any neutral oil
- green onionfinely chopped
- 1/2 teaspoon sesame seeds(optional garnish)
- clove sgarlicminced
- tablespoon white granulated sugaror can e sugar / honey
- tablespoon Gochujang
- tablespoon regular soy sauceor light soy sauce
- teaspoon sesame seeds
- teaspoon sesame oil
- tablespoon cornstarchor potato starch / tapioca starch
- cup watercold or room temperature
Instructions
- Dice chicken thighs into 1.5 inch pieces, transfer to a large mixing bowl, and set aside.
- In a small bowl, combine the sauce ingredients as listed above. Mix well and set aside.
- Add the cornstarch to the bowl of diced chicken and toss until evenly coated.
- Heat vegetable oil in a large pan on medium high heat until it appears shimmery. Fry coated chicken in small batches until golden and crispy, about 5 7 minutes. Remove and transfer the fried chicken to a wire rack or paper towel lined plate to remove excess oil.
- Then cook onions until translucent, about 30 45 seconds. Pour in the sauce and simmer until thickened.
- Reduce to medium heat, add the fried chicken, and toss to coat evenly. Garnish with green onions and sesame seeds. Enjoy!
Tips
Asian ingredients are typically available at most Asian grocery stores or check online.