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Korean Fried Chicken Bites

Video Title: How To - Korean Fried Bites
Video Duration: 0:59
Inspired by the popular Korean street food, these sweet-and-sticky fried chicken bites make for a perfect appetizer. Serve skewered on toothpicks or in lettuce cups for easy entertaining.
Serves: 8
Prep Time: 15 min
Cook Time: 20 min


1 tbsp rice wine vinegar
2 tsp ground ginger
2 tsp garlic powder
½ tsp salt
¼ tsp pepper
1 lb chicken thighs, chopped into bite-size pieces
Vegetable oil, for frying
½ cup cornstarch
¼ cup ketchup
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
4 tsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
2 tbsp toasted sesame seeds
2 green onions, sliced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In large bowl, combine rice wine vinegar, ground ginger, garlic powder, salt and pepper; add chicken, tossing to coat. Refrigerate for at least 30 minutes or up to overnight.

  2. Heat oil in large skillet or wok until temperature reaches 350°F (175°C). Dredge pieces of chicken in cornstarch until well coated; shake to remove excess cornstarch.

  3. Fry chicken in 3 batches for 3 to 5 minutes or until golden brown and crispy.

  4. Stir together ketchup, gochujang, honey, soy sauce, sesame oil and garlic; toss with fried chicken. Toss with sesame seeds; sprinkle with green onions.

Helpful Tip

Gochujang can be found in the Asian section of the supermarket alongside other condiments.