Crispy Korean Fried Chicken with Gochujang Glaze & Sesame Bok Choy

Ingredients

• 1 1/2 lbs chicken thighs, boneless skinless, cut into bite-sized pieces
• 1/2 cup buttermilk
• 1/2 cup cornstarch, for coating
• 1/2 cup all-purpose flour, for coating
• 1 tsp salt
• 3 tbsp gochujang, Korean red chili paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 quarts vegetable oil, for frying
• 4 medium bok choy heads, halved lengthwise
• 2 tbsp sesame oil
• 2 tbsp white sesame seeds, for garnish
• 2 stalks scallions, sliced for garnish
• 2 cups cooked white rice, for serving

Instructions

1. 1

   Marinate chicken pieces in buttermilk for 30 minutes. Meanwhile, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, and ginger in a bowl. Set glaze aside.

2. 2

   Combine cornstarch, flour, and salt in a shallow bowl. Remove chicken from buttermilk and coat thoroughly in flour mixture, shaking off excess.