{"product_id":"korean-fried-chicken","title":"korean fried chicken","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces\u003c\/li\u003e\n\u003cli\u003e1 cup cornstarch\u003c\/li\u003e\n\u003cli\u003e1\/2 cup potato starch\u003c\/li\u003e\n\u003cli\u003e1 tsp baking powder\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp salt\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1\/2 cup gochujang (Korean chili paste)\u003c\/li\u003e\n\u003cli\u003e1\/4 cup honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp rice vinegar\u003c\/li\u003e\n\u003cli\u003e1 tbsp sesame oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup water\u003c\/li\u003e\n\u003cli\u003e1\/4 cup vegetable oil (for frying)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup sliced scallions (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eIn a large bowl, combine cornstarch, potato starch, baking powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a large pot or deep fryer to 350°F (175°C).\u003c\/li\u003e\n\u003cli\u003eFry the chicken in batches for 6-8 minutes, or until golden brown and cooked through. Do not overcrowd the pot.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken and drain on paper towels.\u003c\/li\u003e\n\u003cli\u003eWhile the chicken is frying, prepare the sauce: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and water. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly.\u003c\/li\u003e\n\u003cli\u003eAdd the fried chicken to the saucepan with the sauce and toss to coat evenly. Cook for 1-2 minutes, stirring continuously, until the sauce thickens and the chicken is well coated.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor extra crispy chicken, double fry. Fry once at 350°F (175°C) for 6-8 minutes, then let it rest for 5 minutes before frying again at 375°F (190°C) for 3-5 minutes.\u003c\/li\u003e\n\u003cli\u003eUse a wire rack to drain the fried chicken and maintain its crispiness.\u003c\/li\u003e\n\u003cli\u003eServe immediately with sesame seeds and sliced scallions for garnish.\u003c\/li\u003e\n\u003cli\u003eTo store leftovers, keep the chicken in an airtight container at room temperature for up to 2 days. Reheat in a skillet or oven to regain crispiness.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675816198241,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/korean_fried_chicken.jpg?v=1771709186","url":"https:\/\/www.pantribot.com\/products\/korean-fried-chicken","provider":"PantriBot","version":"1.0","type":"link"}