Honey Gochujang Chicken with Homemade Pickles

Ingredients

• 11 lb chicken thighs(454g)
• 21 tablespoon vegetable oil(14g)
• 30.5 teaspoon salt(3g)
• 40.25 teaspoon black pepper(1g)
• 54 tablespoon cornstarch(32g)
• 62 tablespoon soy sauce (low sodium)(30g)
• 72 tablespoon gochujang(36g)
• 80.25 cup honey(85g)
• 92 teaspoon mirin(10g)
• 102 clove garlic (grated, for sauce)(6g)
• 111 large cucumber(300g)
• 120.5 cup white vinegar(120g)
• 130.5 cup hot water(120g)
• 142 clove garlic (crushed, for pickles)(6g)
• 152 bay leaves(1g)
• 160.5 teaspoon salt (for pickles)(3g)

Instructions

1. 1Pat the chicken thighs dry and cut into bite-sized pieces.
2. 2Season the chicken with a pinch of salt and pepper.
3. 3Add vegetable oil and toss the chicken with cornstarch until evenly coated.
4. 4Heat a skillet over medium-high heat and cook the chicken until golden and crispy on all sides. Remove and set aside.
5. 5In a bowl, mix together soy sauce, gochujang, honey, mirin, and grated garlic to make the sauce.
6. 6Slice the cucumber thinly and place in a jar.
7. 7In a separate bowl, combine white vinegar, hot water, crushed garlic, bay leaves, and a pinch of salt. Pour over the cucumbers to pickle. Let sit while preparing the chicken.
8. 8Return the cooked chicken to the skillet, pour in the sauce, and toss to coat. Cook for 2-3 minutes until the sauce thickens and glazes the chicken.
9. 9Serve the honey gochujang chicken with the homemade pickles on the side.