Ingredients
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2 tablespoons rice wine vinegar
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1 cup cornstarch
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/2 cup canola oil (for frying)
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1 tablespoon sesame seeds, toasted
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1 garlic clove, minced
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1 teaspoon minced ginger
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1 tablespoon soy sauce
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1 tablespoon rice wine vinegar
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2 tablespoons light brown sugar
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2 scallions, thinly sliced
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1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
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2 tablespoons gochujang (korean red chili paste)
Instructions
- Chicken:
- Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
- Sauce:
- Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.