Gluten-Free Korean Fried Chicken (Dakgangjeong)

Ingredients

• 1.5 lbs Chicken Thighs
• 1 cup Rice Flour
• 0.5 cup Tapioca Starch
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Honey
• 1 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil
• 1 tbsp Sesame Seeds
• 3 cups Vegetable Oil

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a large bowl, whisk together the 1 cup Rice Flour, 0.5 cup Tapioca Starch, 1 tsp Baking Powder, 1 tsp Salt, and 0.5 tsp Black Pepper until well combined. Add the chicken pieces to the bowl and toss until each piece is evenly coated in the flour mixture.
3. 3Pour the 3 cups Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
4. 4Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 6-8 minutes, or until the chicken is golden brown and crispy. The chicken should sound crisp when a piece is gently stirred. Remove the fried chicken with a slotted spoon and place it on a wire rack to drain.
5. 5While the chicken is frying or draining, prepare the sauce. In a medium saucepan, combine the 2 tbsp Gochujang (Korean Chili Paste), 2 tbsp Honey, 1 tbsp Soy Sauce (Gluten-Free Tamari), 2 cloves minced Garlic, 1 tsp grated Ginger, and 1 tsp Sesame Oil. Cook over medium heat, stirring constantly, for 2-3 minutes until the sauce is slightly thickened and fragrant.
6. 6Add the fried chicken pieces to the saucepan with the sauce. Toss gently to ensure all the chicken pieces are evenly coated in the sweet and spicy sauce. This should take about 1 minute.
7. 7Transfer the coated chicken to a serving platter. Garnish with the 1 tbsp Sesame Seeds and serve immediately.

Substitutions

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