Ingredients
1/4 cup(s)
sugar
1/4 cup(s)
soy sauce
1 tbsp
gochujang (Korean red chili paste)
1 tbsp
minced garlic
1/2 tbsp
freshly grated ginger
1/4 cup(s)
finely chopped scallions, plus more for garnish
2
large eggs
1/4 cup(s)
mochiko flour (Japanese sweet rice flour)
1/4 cup(s)
potato starch
2 lb
boneless, skinless chicken thighs, chopped into bite-sized pieces
oil, for frying
sesame seeds, for garnish
Directions 6 steps | 390 Minutes
Step 1
In a large bowl, whisk together the sugar, soy sauce, gochujang, garlic, ginger, scallions and eggs until well combined.
Step 2
Whisk in the mochiko flour and the potato starch until a slightly thick batter forms.
Step 3
Add the chopped chicken thighs into the batter and mix so the chicken is evenly coated
Step 4
Wrap the bowl with plastic wrap and marinate in the refrigerator for 6 hours or overnight.
Step 5
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.
Step 6
Garnish with finely chopped scallions and sesame seeds. Serve with rice and Hawaiian macaroni salad. Enjoy!
Nutrition Per Serving
View All
CALORIES
440
FAT
12.2 g
PROTEIN
50.6 g
CARBS
29.2 g
FOOD FOR THOUGHT?
Leave a review or join the conversation.