Sesame Latch · Starters

Crispy Gochujang Chicken Bites

Name: Crispy Gochujang Chicken Bites
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Boneless, skinless chicken thighs; 2 tbsp Gochujang; 1 tbsp Soy sauce; 2 clove Garlic; 10 g Fresh ginger; 1 tbsp Honey; 0.5 tsp Gochugaru; 50 g Cornstarch; 25 g All-purpose flour; 750 ml Neutral oil, for deep frying; 1 tsp Toasted sesame oil; 1 tsp Sesame seeds; 2 whole Green onions; 1 pinch Salt

Bite-sized chicken thighs tossed in a sweet-hot gochujang marinade, coated in starch and fried until the crust shatters. A house starter for the middle of the table, with green onion and sesame on top.

45 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs500 g
Gochujang2 tbsp
Soy sauce1 tbsp
Garlic2 clove
Fresh ginger10 g
Honey1 tbsp
Gochugaru0.5 tsp
Cornstarch50 g
All-purpose flour25 g
Neutral oil, for deep frying750 ml
Toasted sesame oil1 tsp
Sesame seeds1 tsp
Green onions2 whole
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour, soy sauce, and many gochujang brands), soy (soy sauce) and sesame (sesame oil and seeds).

Method

Marinate the chicken

Cut the chicken into 3 cm pieces. Stir the gochujang, soy sauce, grated garlic, grated ginger, honey and gochugaru in a bowl. Add the chicken, toss, cover and refrigerate for 20 minutes. Wash your hands, knife and board after handling raw chicken.

Coat the pieces

Mix the cornstarch and flour on a plate with the pinch of salt. Lift the chicken from the marinade, letting the excess drip off, and roll each piece in the coating. Set them on a rack for 5 minutes so the coating hydrates slightly.

Fry until safe

Heat the oil in a heavy, deep pot no more than one-third full to 170°C (340°F). Fry in 3 batches for 4–5 minutes, turning once, until deep golden. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F): check the largest piece with an instant-read thermometer. Drain on a clean rack, not the plate that held raw chicken. Let the oil return to temperature between batches.

Finish and serve

Toss the hot bites with the sesame oil. Pile them on a plate, scatter with sesame seeds and thinly sliced green onions, and serve straight away while the crust is still crisp.

Never leave hot oil unattended, and keep a lid nearby to smother a flare-up. Thighs stay juicy past 74°C; do not swap in breast meat, which dries out in this fry.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.