Korean Fried Chicken Bites

Ingredients

• •2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• •1 cup buttermilk
• •2 tbsp soy sauce
• •1 tsp garlic powder
• •½ tsp ginger powder
• •1 cup all-purpose flour
• •½ cup cornstarch
• •1 tsp baking powder
• •1 tsp salt
• •4 cups neutral oil (canola or vegetable), for frying
• •3 tbsp gochujang (Korean chili paste)
• •3 tbsp honey
• •2 tbsp soy sauce (for sauce)
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •4 garlic cloves, minced
• •1 tsp fresh ginger, grated
• •2 tbsp each toasted sesame seeds and sliced green onions, to finish

Directions

1. 1Combine chicken pieces, buttermilk, soy sauce, garlic powder, and ginger powder in a bowl; toss well and marinate at least 20 minutes at room temperature (or up to overnight in the fridge).
2. 2Whisk together flour, cornstarch, baking powder, and salt in a wide shallow bowl.
3. 3Heat oil in a large heavy pot or Dutch oven to 325 °F — use a thermometer for accuracy.
4. 4Lift chicken pieces from the marinade, letting excess drip off, then dredge in the flour mixture, pressing to adhere, and shake off any loose flour.
5. 5Fry in batches (do not crowd the pot) for 5–6 minutes until just cooked through and lightly golden; transfer to a wire rack — they won't look fully crispy yet, that's intentional.
6. 6Raise oil temperature to 375 °F and fry the chicken a second time in batches for 2–3 minutes until deeply golden and extremely crispy; drain on the wire rack.
7. 7While the second fry is happening, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan over medium heat; stir and simmer 2–3 minutes until slightly thickened.
8. 8Toss the hot crispy chicken immediately in the glaze until every piece is coated and gleaming.
9. 9Pile onto a platter and shower with sesame seeds and green onions; serve at once.

💡 Gochujang is sold in the international or Asian foods aisle at most major Canadian grocery stores (Loblaws, Sobeys, Superstore). If you can't find it, substitute 2 tbsp sriracha plus 1 tsp red miso paste for a similar sweet-spicy-fermented flavour. The double-fry is non-negotiable — it is what creates the legendary crunch Korean fried chicken is famous for.

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