Extra Crispy Korean Fried Chicken Bites

Ingredients

• pounds boneless skin-on chicken thighs (or skinless), cut into 1-inch pieces
• 3/4 cup potato starch
• 8-11 cups vegetable or other neutral oil, for frying
• 1/2 cup potato starch
• 1/4 cup all-purpose flour
• 2½ teaspoons onion powder
• 2½ teaspoons garlic powder
• 1/2 teaspoon baking powder
• 1 tablespoon salt
• 2 tablespoons gochujang (Korean chili paste)
• tablespoons Korean rice syrup or runny honey
• 1/2 cup soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon grated garlic
• 1 tablespoon roasted sesame oil
• 1 scallion, thinly sliced
• 1 red chili, preferably Korean but a Fresno would also work, thinly sliced

Method

1. Make the chicken: Place a wire rack on a baking sheet. Dust the chicken pieces with the potato starch, shaking the excess off well. Place the chicken on the rack to dry out.
2. Make the batter: In a large bowl, whisk together all the ingredients. Set aside.
3. Make the spicy chicken sauce: Place a small saucepan over a medium-low heat. Add all the ingredients and whisk with 1 tablespoon water. Bring up to a simmer and simmer for 3 minutes, then remove from the heat and set aside. Taste and adjust the seasoning.
4. Assemble: In a large, wide, heavy-based saucepan at least 5 inches deep, heat 2 inches vegetable oil over a medium-high heat until it reaches 400 F. Place another wire rack over a baking sheet and put it next to the saucepan.
5. To the dry batter mix, add scant 1 cup cold water and whisk together; the consistency of the batter should be like paint.
6. Using tongs, dip the chicken pieces one by one into the wet batter mix and fry for 2 to 3 minutes, until they are golden brown and register 165 F with a temperature probe. You'll have to hold each piece of chicken in the hot oil for a few seconds before releasing to prevent them sticking to the bottom. Fry as many pieces of chicken as can fit in the fryer without touching or crowding. Do not let the oil temperature dip below 350 F to ensure crispiness. Place the cooked chicken on the clean rack.
7. Serve: Serve with the sauce on the side or drizzled over the top or toss the chicken with the sauce. Garnish with scallion and slices of chili, if using, and serve immediately.