Korean Fried Chicken Bites (Dakgangjeong)

Ingredients

• 500 g Chicken thighs
• 1/2 cup Potato starch
• 1/4 cup All-purpose flour (gluten-free blend)
• 1 large Egg
• 2 cups Vegetable oil
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Honey
• 1 tbsp Soy sauce (wheat-free tamari)
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2In a bowl, whisk together potato starch, flour, and egg.
3. 3Coat the chicken pieces in the starch mixture.
4. 4Heat vegetable oil in a deep fryer or large pot over medium-high heat.
5. 5Fry the chicken in batches for about 5-7 minutes, or until golden brown and cooked through. Remove and set aside.
6. 6In a separate skillet, combine gochujang, honey, gluten-free soy sauce, minced garlic, grated ginger, and rice vinegar. Cook over medium heat for about 2-3 minutes, or until the sauce thickens slightly.
7. 7Add the fried chicken to the skillet and toss to coat evenly with the sauce.
8. 8Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds before serving.

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