Ingredients:

  • 2 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp vodka
  • 1/2 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup ice-cold water
  • 3 tbsp gochujang
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced for sauce
  • 4 cups vegetable oil for frying

Instructions:

  1. Place the 2 lbs of chicken thigh pieces into a large bowl and toss with 1 tsp salt, 1/2 tsp pepper, 1 tbsp ginger, and 2 cloves of minced garlic. Add the 2 tbsp of vodka to the bowl and mix well. Note: Let this sit for 20 minutes to allow the flavors to penetrate the meat.
  2. In a separate bowl, whisk together the 1/2 cup potato starch, 1/4 cup flour, and 1/2 tsp baking powder. Gradually whisk in the 1/2 cup ice cold water until a thin, crepe like batter forms.
  3. Heat 4 cups of vegetable oil in your pot until it reaches 180°C. Dredge each piece of chicken in the batter and carefully drop into the oil. Fry for 7 minutes until pale golden and the exterior feels firm. Note: Do this in batches to prevent the oil temperature from dropping too low.
  4. Remove chicken to a wire rack and let rest for 2 minutes.
  5. Increase the oil heat back to 190°C and return all chicken to the pot. Fry for another 3 minutes until the crust is a deep mahogany and audibly shatters when tapped.
  6. In a large wok or skillet, combine the 3 tbsp gochujang, 3 tbsp honey, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 cloves of garlic. Simmer over medium heat until the sauce thickens and forms large, slow bubbles.
  7. Add the hot chicken to the sauce and toss vigorously for 30 seconds to coat every crevice.