Quick Korean Fried Chicken

Cut the boneless chicken thighs into bite-sized pieces, about 600g total.

In a bowl, combine the chicken pieces with 1 tsp salt, 1/2 tbsp black pepper, 1/2 tbsp minced garlic, and 1 tsp vinegar. Massage gently to coat.

In a separate bowl, whisk together 1 cup of chicken fry batter mix and 1.5 cups of water until smooth. The consistency should be thick enough to coat the chicken but not too thick.

Dip the marinated chicken pieces into the batter, ensuring each piece is fully coated. Shake off excess batter.

Heat oil in a deep fryer or a deep pan to 180°C (350°F). Test the oil temperature by dropping a small piece of batter; it should float and sizzle immediately.

Carefully add the battered chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes until lightly golden.

Remove the chicken from the oil and let it rest for a minute. Then, return the chicken to the hot oil for a second fry of about 3-4 minutes, or until golden brown and crispy.

In a pan over medium heat, combine 1 tbsp gochujang, 5 tbsp ketchup, 2 tbsp soy sauce, 4 tbsp starch syrup, 1 tbsp minced garlic, and 1 tbsp Korean chili flakes.

Stir the sauce ingredients until well combined and slightly thickened. Be careful not to burn the sauce.

Add the fried chicken pieces to the pan with the sauce.

Toss the chicken gently in the sauce until evenly coated. Cook for another minute until the sauce is sticky and glossy.

Transfer the coated Korean fried chicken to a serving plate. Serve immediately with a cold beer.