Back to Departments
Fruits
Vegetables
Meats and Tofu
Seafood
Pantry
Ready to Eat
Noodles, Rice, Grains
Snacks & Sweets
Beverages
Home & Kitchen
Gifts & Merch
Departments
Our Lists
Valentine's Day Gifts
Lunar New Year
New Arrivals
Tastemaker Favorites
Friends of Umamicart
Starter Bundles
Promos
Weekly Deals (up to 50% OFF!)
Buy More & Save
Subscriptions
Snack Box
Pantry Box
Recipes
All recipes
DIY Hot Pot Party
Braised Pork Belly & Eggs
Golden Coconut Curry Soup
The Phams' Vietnamese Sticky Rice
Learn to make it
$51.70
Step by step
For 4 servings
For the marinade:
For the sauce:
Make the marinade: In a large bowl combine rice wine, salt, pepper, garlic, and ginger. Add in your chicken and mix ingredients together. Marinate for 20-30 minutes.
Make the sauce: Combine soy sauce, mirin, rice vinegar, gochujang, sugar, sesame oil, garlic, ginger, and pepper. Mix together.
Simmer sauce over medium low heat for 3-4 minutes. Turn off heat.
Remove chicken from marinade and coat evenly in potato starch. Deep fry chicken over medium high heat in a large skillet or pan for 3-4 minutes then remove. Shake off excess oil. Deep fry chicken again for an additional 1-2 minutes until golden brown.
Place fried chicken into sauce over low heat and stir until evenly coated.
Garnish with sesame seeds and enjoy!
Golden Coconut Curry Noodle Soup
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Roast Duck
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings
Raku's Ebiten Udon with Lunar Hard Seltzer Yuzu Sauce
Luncheon Meat Musubi