Sticky Korean Fried Chicken Bites with Sesame Slaw

These Sticky Korean Fried Chicken Bites deliver all the crave-worthy crunch and heat of Korean fried chicken in a fraction of the time, with a fully gluten-free lineup from crust to sauce. Bite-sized chicken thighs are coated in a cornstarch-rice flour dredge for maximum crispiness, fried until golden, then tossed in a sticky-sweet gochujang glaze built from gluten-free gochujang, tamari, honey, and garlic. Piled on top of a bright, crunchy sesame-ginger cabbage slaw, the hot glazed chicken wilts the slaw just slightly while keeping most of its crisp bite, creating a perfect contrast of textures and temperatures. It's a weeknight-friendly dinner that's ready in under 40 minutes but tastes like a takeout splurge — just double-check your gochujang and tamari labels to ensure they're certified gluten-free, as some brands use wheat-based thickeners or soy sauce derivatives.</long_description> <parameter name="meta_description">Gluten-free Korean fried chicken bites in a sticky gochujang glaze over crunchy sesame slaw. Big flavor, ready in under 40 minutes!

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into bite-sized pieces
• 0.5 cupcornstarch
• 0.25 cupGluten-free rice flour
• 1 tspsalt
• 0.5 tspblack pepper
• 2 largeeggs, beaten
• 2 cupNeutral oil, for frying, such as avocado or vegetable oil
• 3 tbspGluten-free gochujang, check label for certified gluten-free
• 2 tbspgluten-free tamari
• 3 tbsphoney
• 1 tbsprice vinegar
• 3 clovegarlic, minced
• 1 tbspfresh ginger, grated, divided
• 1 tbsptoasted sesame oil
• 4 cupgreen cabbage, thinly sliced
• 1 mediumcarrot, julienned or shredded
• 3green onions, thinly sliced, divided
• 2 tbsprice vinegar, for slaw dressing
• 1 tbsptoasted sesame oil, for slaw dressing
• 1 tbspsesame seeds, toasted, for garnish and slaw
• 1 tsphoney, for slaw dressing
• 0.25 tspsalt, for slaw

Method

1. In a shallow dish, whisk together cornstarch, rice flour, salt, and black pepper.
2. Place beaten eggs in a separate bowl. Dip chicken pieces in egg, then dredge thoroughly in the cornstarch-rice flour mixture, pressing to coat evenly.
3. Heat neutral oil in a deep pot to 350°F (175°C). Fry chicken pieces in batches for 5-6 minutes, turning occasionally, until golden brown and cooked through. 6:00
4. Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crispy while you prepare the glaze.
5. In a small saucepan, combine gochujang, tamari, honey, rice vinegar, minced garlic, half the grated ginger, and sesame oil. Bring to a simmer over medium heat, stirring, until slightly thickened. 3:00
6. While the glaze simmers, combine cabbage, carrot, and two of the sliced green onions in a large bowl for the slaw.
7. Whisk remaining rice vinegar, remaining ginger, sesame oil, honey, sesame seeds, and salt in a small bowl, then pour over the slaw and toss to coat.
8. Add the crispy chicken bites to the saucepan with the warm glaze and toss until every piece is well coated and sticky.
9. Pile the sesame slaw onto plates, top with glazed chicken bites, and garnish with remaining green onion and a sprinkle of sesame seeds. Serve immediately.