Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 cups vegetable oil (for frying)
- 1/4 cup soy sauce (low sodium)
- 1/2 cup packed brown sugar
- 1/4 cup Gochujang (Korean chili paste) or Sriracha
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
Instructions
- Step 1: Toss the cubed chicken with the cornstarch until fully coated. Heat the vegetable oil in a large wok or heavy-bottomed pot to 375°F (190°C).
- Step 2: Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes per batch until the exterior is deeply golden brown and crispy. Remove the chicken and drain on a wire rack or paper towels.
- Step 3: Prepare the glaze by combining the soy sauce, brown sugar, Gochujang/Sriracha, rice vinegar, and minced garlic in a small saucepan. Bring the mixture to a simmer over medium heat.
- Step 4: Stir the glaze constantly until the sugar is dissolved and the sauce has slightly thickened, about 3 minutes. Reduce the heat to low to keep the sauce warm.
- Step 5: Carefully add all the fried, crispy chicken pieces into the saucepan with the glaze, or transfer the glaze to a large bowl. Toss the chicken quickly until every piece is evenly and thoroughly coated before serving immediately.
Notes
- For the crispiest result, ensure you toss the cornstarch-coated chicken immediately before frying; if the chicken sits too long, the moisture will turn the cornstarch into a paste, resulting in a less airy crust.
- Store any leftover glaze separately from the chicken; the chicken can be refrigerated in an airtight container for up to 3 days, but remember the crispy coating will soften once glazed.
- To best revive leftovers, reheat the chicken only (no glaze yet) in an air fryer or oven at 350°F (175°C) until hot, then gently toss with the refrigerated glaze just before serving.
- The intense sweet and spicy glaze pairs beautifully with cool, creamy sides; try serving this dish over plain white rice with a sprinkle of toasted sesame seeds and a side of quick cucumber pickles or a simple slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American