Ingredients:
For the Fried Chicken:
500g boneless chicken, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
Oil, for frying
For the Korean Glaze:
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp sesame oil
For the Creamy Drizzle:
½ cup mayonnaise
1 tbsp Sriracha (adjust to taste)
1 tsp honey
1 tsp lime juice
Instructions:
Marinate the Chicken:
In a bowl, soak chicken pieces in buttermilk for at least 30 minutes to tenderize.
Prepare the Coating:
In a shallow dish, combine flour, cornstarch, salt, and pepper.
Coat the Chicken:
Remove chicken from buttermilk, allowing excess to drip off. Dredge pieces in the flour mixture, pressing gently to coat well.
Fry the Chicken:
Heat oil in a deep pan or fryer to 175°C (350°F). Fry chicken pieces in batches until golden and cooked through, about 5-7 minutes. Drain on paper towels.
Make the Korean Glaze:
In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Stir and simmer for 3-5 minutes until slightly thickened. Remove from heat.
Toss Chicken in Glaze:
Place fried chicken in a large bowl, pour glaze over, and toss until evenly coated.
Prepare Creamy Drizzle:
Mix mayonnaise, Sriracha, honey, and lime juice in a small bowl.
Serve:
Arrange glazed chicken bites on a platter, drizzle with the creamy sauce, and garnish with sesame seeds and chopped green onions if desired.
