1Instructions
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
In a large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
- 3
Dip the chicken pieces into the buttermilk, then coat them in the flour mixture.
- 4
Heat oil in a deep fryer or large pot to 350°F (175°C).
- 5
Fry the chicken pieces in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels.
- 6
In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Cook over medium heat until the sauce thickens, about 5 minutes.
- 7
Toss the fried chicken pieces in the sauce until well coated.
- 8
Serve the chicken over bowls of cooked white rice.
- 9
Top with shredded carrots and chopped green onions.
