Directions 6 steps | 390 Minutes
In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined.
Whisk in the mochiko flour and the potato starch until a slightly thick batter forms.
Add the chopped chicken thighs into the batter and mix so the chicken is evenly coated
Wrap the bowl with plastic wrap and marinate in the refrigerator for 6 hours or overnight.
When ready to fry, heat 2-3 inches of oil in a heavy-bottomed pot to 350°F. Add the chicken in batches, making sure they do not stick together. Fry until golden brown and cooked through, about 5-8 minutes.
Garnish with finely chopped scallions and sesame seeds. Serve with rice and Hawaiian macaroni salad. Enjoy!