Gluten-Free Korean Fried Chicken (Dakgangjeong)

Ingredients

• about 680 g Chicken Thighs
• 1 cup Rice Flour
• 0.5 cup Tapioca Starch
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Honey
• 1 tbsp Soy Sauce (Gluten-Free)
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil
• 2 cups Vegetable Oil
• 1 tbsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken thighs into bite-sized pieces.
2. 2In a bowl, mix rice flour, tapioca starch, salt, and pepper.
3. 3Coat the chicken pieces with the flour mixture.
4. 4Heat vegetable oil in a large pot or deep fryer to 175°C.
5. 5Fry the chicken in batches for 6-8 minutes, or until golden brown and cooked through.
6. 6In a separate pan, combine gochujang, honey, gluten-free soy sauce, minced garlic, grated ginger, and sesame oil. Heat over medium heat until slightly thickened.
7. 7Add the fried chicken to the sauce and toss to coat evenly.
8. 8Garnish with sesame seeds and serve immediately.

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