Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (cut into 1-inch pieces)
  • 1 cup buttermilk
  • ½ cup flour
  • ⅓ cup corn starch
  • 1 cup vegetable oil
  • ¼ cup brown sugar
  • 3 tablespoons gochujang sauce (see note)
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger)
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons rice vinegar
  • ⅓ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons sesame oil (toasted sesame oil if you have it)

Instruction

  • Combine chicken pieces and buttermilk in a bowl, toss to coat. Marinate 20-60 minutes.
  • Place flour and corn starch in two separate bowls.
  • Discard excess buttermilk marinade and toss chicken pieces first in the flour then in the corn starch.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken pieces to the oil, but be sure not to crowd the pan too much (you may need to do this in batches). Cook chicken for 3-4 minutes, flip and cook 3-4 minutes longer til golden brown. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with any remaining chicken.
  • Add sauce to pan, bring to a boil, then reduce to a simmer for 3-5 minutes. Add chicken back to pan and stir til heated through.
  • Serve over rice or noodles and garnish with green onions and sesame seeds if desired.