2 lbs. boneless, skinless chicken thighs, trimmed & cut into bite-sized chunks
1/2 tsp. kosher salt
1 tsp. black pepper
5 cloves garlic, minced
2 tsp. ginger, minced
1 tbsp. mirin
1 cup potato starch
1 tsp. Korean chile powder
2-3 tbsp. Gochujiang (Korean hot bean paste), according to your taste
1 tbsp. soy sauce
1 tbsp. apple cider vinegar (or rice vinegar)
1 tbsp. honey
1 tbsp. ketchup
1 tsp. sesame oil
5 tbsp. water
1 qt. 8 oz. vegetable oil
Toasted white sesame seeds and sliced red jalapeños for garnish
Optional: 2 scallions, minced for garnish (I didn't use these this time, but think they can add color and flavor to this dish)
Steamed white rice (optional)
1. Combine all the sauce ingredients in a medium bowl and set aside.
2. Combine the potato starch and Korean chile powder in a shallow dish and set aside.
3. Place the diced chicken into a medium bowl and mix with the salt, black pepper, garlic, ginger and mirin. Cover with plastic wrap and marinate in the frig for about 20-30 minutes.
4. Coat the marinated chicken pieces in the potato starch-chile mixture.
5. Heat the vegetable oil in a wok or medium pan over medium high heat. Test the oil by dropping in a small pinch of flour - if it sizzles, then it's ready.
6. Fry the coated chicken in 2 batches for about 5-6 minutes each. Drain on a paper towel-lined platter. Once both batches have been cooked, refry in the hot oil for 1-2 minutes. This will ensure that the chicken nuggets will stay extra crispy.
7. Remove the chicken to a serving platter and sprinkle with toasted white sesame seeds. Serve with the dipping sauce and steamed white rice on the side.