Japanese Chicken Karaage with Korean Gochujang Glaze

Ingredients

• 500 g boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sake or dry sherry
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup potato starch or cornstarch
• 2 tbsp gochujang
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cups vegetable oil, for frying
• 1 tbsp toasted sesame seeds(optional)
• 2 tbsp sliced scallions(optional)

Instructions

1. 1

   In a bowl, combine chicken with soy sauce, sake, ginger, and garlic. Marinate 15 minutes.

2. 2

   Meanwhile, whisk gochujang, honey, rice vinegar, and sesame oil in a small bowl to make the glaze.

3. 3

   Drain the chicken slightly and toss pieces in potato starch until evenly coated.

4. 4

   Heat vegetable oil to 170°C (340°F) in a heavy pot. Fry chicken in batches 5-6 minutes until golden and cooked through, draining on paper towels.

5. 5

   Toss hot fried chicken in the gochujang glaze until coated, then sprinkle with sesame seeds and scallions. Serve immediately.