Steps
How to make it
Prep 25 min · Cook 20 min
- Cut boneless chicken thigh 250 g into bite-size pieces (about 3–4 cm); pat the surface thoroughly dry with paper towels.
- Massage with a pinch of salt, a pinch of black pepper powder, and 1 tbsp toasted sesame oil; refrigerate 30 minutes to marinate.
- Spread 150 g Korean fried chicken mix in a deep plate; coat each piece evenly, press lightly, and shake off excess flour.
- Fill the fryer with enough oil and use a kitchen thermometer to confirm 170°C; fry chicken in batches over medium heat about 7 minutes until set on the outside and cooked through inside (avoid crowding to keep oil temperature steady).
- Drain and rest on a wire rack 3–5 minutes so steam escapes from inside.
- Raise oil temperature to 185°C; return chicken for a second fry 1.5–2 minutes until golden and crispy, then drain on a wire rack.
- In two skillets, heat ½ tbsp toasted sesame oil each over low heat and sauté julienned onion: in one skillet mix in 1.5 tbsp Korean chili paste (gochujang) and ½ tbsp honey for a spicy sauce; in the other whisk ½ tbsp honey with ½ tbsp toasted sesame oil for a honey glaze; simmer both until slightly thickened, then turn off heat.
- Divide fried chicken in half; quickly toss each portion off heat with a different sauce, sprinkle a pinch of sesame seeds, and plate in two sections while hot.
