
The secret to this recipe is to fry the chicken twice, assuring it’s crispness. It is super crunchy, savory and spicy!
Serves: 4
Preparation time: 1-2 hours
Cook time: 30 minutes
Ingredients:
10 pieces chicken, white and dark
1 tablespoon gochugang
1/4 cup gluten-free soy sauce
1 egg, beaten
1 teaspoon salt + for seasoning
1 gallon canola oil, for frying
1 tablespoon green onions, sliced thin
For the batter:
1 cup rice flour
1/2 cup cornstarch
1/2 teaspoon black pepper
For the sauce:
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 green onions, thinly sliced
2 tablespoons Chinese rice wine
1/4 cup gochugang
2 tablespoons palm sugar
1 tablespoon honey
1 tablespoon rice wine vinegar
2 tablespoon lime juice






