Ingredients:
- Chicken Thighs (boneless, skinless), cut into 1-inch pieces: 2 lbs (900g)
- Soy Sauce (Korean or regular): 2 tbsp (30 ml)
- Rice Wine (Mirin or Sake): 1 tbsp (15 ml)
- Garlic (minced): 2 cloves
- Ginger (minced): 1 tsp (5 ml)
- Black Pepper (ground): 1/2 tsp (2.5 ml)
- Salt: 1/4 tsp (1.25 ml)
- All-Purpose Flour: 1 cup (120 g)
- Cornstarch: 1/2 cup (60 g)
- Baking Powder: 1 tsp (5 ml)
- Salt: 1/2 tsp (2.5 ml)
- Black Pepper: 1/4 tsp (1.25 ml)
- Egg: 1 large
- Water: 1/4 cup (60 ml)
- Gochujang (Korean Chili Paste): 2 tbsp (30 ml)
- Gochugaru (Korean Chili Flakes): 1 tbsp (15 ml)
- Ketchup: 2 tbsp (30 ml)
- Honey: 2 tbsp (30 ml)
- Soy Sauce: 1 tbsp (15 ml)
- Rice Vinegar: 1 tbsp (15 ml)
- Garlic (minced): 2 cloves
- Ginger (minced): 1/2 tsp (2.5 ml)
- Sesame Oil: 1 tsp (5 ml)
- Water: 2 tbsp (30 ml)
- Vegetable Oil: Enough for deep frying (about 4 cups/950 ml)
- Sesame Seeds (toasted, optional)
- Chopped Green Onions (optional)
Instructions:
- Combine marinade ingredients in a bowl, add chicken, toss to coat, and marinate for at least 30 minutes (or up to overnight in the fridge).
- Whisk together the dry breading ingredients. In another bowl, whisk together the egg and water.
- Dip the marinated chicken in the egg wash, then dredge in the flour mixture, pressing to adhere.
- Heat oil to 325°F (160°C). Fry chicken in batches for 6-8 minutes, until lightly golden and cooked through. Remove to a wire rack to cool slightly.
- Whisk together all Yangnyeom sauce ingredients in a small saucepan. Bring to a simmer over medium heat, cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 2-3 minutes, until golden brown and crispy. Remove to a wire rack.
- Add the fried chicken to a large bowl and pour the Yangnyeom sauce over it. Toss to coat evenly.
- Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.