3 pounds boneless skinless chicken thighs
frying batter (recipe below)
sauce for the fried chicken (recipe below)
canola oil for deep frying
1/2 cup potato starch
1/3 cup pellegrino
1/4 cup all purpose flour
1 tbsp. fresh cracked black pepper
1 tbsp. korean red pepper powder
1 tsp. baking soda
1 tsp. kosher salt
heat the canola oil in a pan, enough to cover the chicken, on medium high heat.
mix all the ingredients above together to form the batter. wash the chicken in cold water, pat dry with a paper towel, and cut into bite size pieces. dredge the chicken pieces in the batter to coat all over. fry the chicken in batches until golden brown, about 10 mins. and drain on a paper towel to remove any excess oil, and set aside. continue until all the chicken is fried.
sauce for the chicken:
1 tbsp. canola oil
thumb size piece of ginger (grated)
4 garlic cloves (grated)
1/3 cup ketchup
1/4 cup gochujang (korean hot pepper paste)
1 tbsp. tobanjan (hot bean paste)
1 tbsp. honey
1 tbsp. rice wine vinegar
1 tbsp. sesame seeds
heat the canola oil in a non stick pan on medium high heat until hot. add in the garlic and ginger, and cook for about 1-2 mins. turn the heat down to low and add in the ketchup, gochujang, tobanjan, honey, vinegar, and sesame seeds. simmer the mixture for about 5-7 mins. when the sauce begins to shimmer remove from the heat, and be careful not to burn the sauce.
place the chicken into the sauce and mix well with a wooden spoon. top with chopped scallions and serve.