Korean Fried Chicken Bites
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.
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.
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.
Fry chicken in 3 batches for 3 to 5 minutes or until golden brown and crispy.
Stir together ketchup, gochujang, honey, soy sauce, sesame oil and garlic; toss with fried chicken. Toss with sesame seeds; sprinkle with green onions.
Gochujang can be found in the Asian section of the supermarket alongside other condiments.