READY IN: 40mins


  • 1lbchicken breast, cut into 1 1/2-inch pieces
  • 12 cupbuttermilk
  • 2garlic cloves, pressed
  • 12 tablespoonginger, minced
  • 12 teaspoonblack pepper (or to taste)
  • 14 teaspoonsea salt (ground)
  • 12 cupcornstarch (substitute unbleached all-purpose flour or potato starch)
  • 1cupcanola oil (or more for frying)
  • 2cupsjasmine rice (for serving)
  • 2tablespoonspeanuts, coarsely chopped(for garnish)
  • 1tablespoongreen onion, chopped(green parts only, for garnish)
  • 14 cup cooking rice wine (Mirin or Shaoxing)
  • 3tablespoonsrice vinegar
  • 2tablespoonslow sodium soy sauce
  • 1 12 tablespoonsgochujang (hot pepper paste)
  • 14 cuphoney (or to taste)
  • 14 cupbrown sugar (or to taste)
  • 1tablespoonsesame oil
  • 2garlic cloves, pressed
  • 12 tablespoonginger, minced
  • 12 teaspoonblack pepper (or to taste)

    Serving Size: 1 (768) g

    Servings Per Recipe:2

    Calories: 2597

    Calories from Fat 1285 g 50 %

    Total Fat 142.9 g 219 %

    Saturated Fat 16.3 g 81 %

    Cholesterol 147.7 mg 49 %

    Sodium 1061.1 mg 44 %

    Total Carbohydrate254.2 g 84 %

    Dietary Fiber 7.3 g 29 %

    Sugars 65.3 g 261 %

    Protein 66.2 g 132 %


  • Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  • In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
  • Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
  • Place fried chicken in sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.
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