Ingredients
3
3 servings
- •3 chicken breasts, cut into bite-size pieces
- •2 tablespoons rice wine vinegar
- •1 teaspoon minced garlic
- •1 teaspoon minced ginger
- •0.25 teaspoon salt
- •1 pinch ground black pepper
- •6 tablespoons honey
- •0.25 cup cider vinegar
- •0.25 cup brown sugar
- •3 tablespoons gochujang (Korean chile paste)
- •2 tablespoons soy sauce
- •2 teaspoons minced garlic
- •1 teaspoon minced ginger
- •1 pinch ground black pepper
- •1 quart canola oil for frying, or as needed
- •0.5 cup cornstarch
Instructions
- Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
- Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
- Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
- While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
- Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutritional Facts
Per 3 servings
- Calories: 2895
- Carbohydrate: 76g
- Fat: 293g
- Fiber: 1g
- Protein: 1g
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