Gochujang Chicken Bites

Instructions

1. 1

   Cut the 400 g chicken thigh into 3 cm pieces and pat completely dry with paper towel. Toss in a bowl with 0.5 tsp salt and 50 g cornstarch until every piece is evenly coated.

   ~8 min

   Chef's tip
2. 2

   While step 1 cooks

   Mince the 2 garlic cloves. In a small bowl, whisk 2 tbsp gochujang, 1.5 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar and the minced garlic into a smooth glaze.

   ~4 min

3. 3

   Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Lay the chicken pieces in a single layer and fry undisturbed for 4 minutes, until the underside is deep golden.

   ~4 min

4. 4

   Turn the pieces with tongs and fry 4 minutes more, until the second side is golden and the chicken reaches 74°C/165°F in the center.

   ~4 min

5. 5

   Reduce heat to medium-low, pour in the gochujang glaze and toss the chicken for 2 minutes, until the sauce thickens and clings to every piece in a glossy sticky coat.

   ~2 min

   Chef's tip
6. 6

   Slice the 2 spring onions. Transfer the chicken to plates, scatter over 1 tsp sesame seeds and the spring onions, and serve hot.

   ~3 min