These delightful morsels are not only crispy without the use of a fryer, but they also boast an ultra-sticky glaze that embodies the best aspects of Korean cuisine.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame oil
1/4 cup soy sauce (or gluten-free soy sauce)
1/4 cup honey or maple syrup
2 tablespoons gochujang (Korean chili paste)
2 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame seeds
2 green onions, sliced
Additional sesame seeds for garnish
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the chicken pieces with cornstarch, salt, pepper, and sesame oil until evenly coated.
Spread the chicken pieces in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through.
While the chicken is baking, combine the soy sauce, honey (or maple syrup), gochujang, minced garlic, and rice vinegar in a small saucepan. Cook over medium heat until it starts to bubble, then reduce the heat and let it simmer for about 5 minutes.
Once the chicken is done baking, remove it from the oven and drizzle the sauce over the chicken. Toss gently to ensure each piece is coated.
Sprinkle sesame seeds and sliced green onions over the top for garnish. Serve immediately.
