1 Bag of Chicken Bites (we used Just Bare Chicken Bites)
1/4 cup Soy Sauce
1/4 cup Brown Sugar
2 tbs Water
1 tbs Rice Wine Vinegar
1 tbs Gochujang (Korean Chili Paste)
1 tsp Toasted Sesame Oil
2 Cloves Garlic (minced)
1/2 tsp Ginger (minced)
Optional (but highly recommended for a thick, glossy glaze): Corn Starch Slurry
1 tsp Corn Starch
1 tbs Cold Water
The Ultimate Pairing
1 Glass/Bottle of Don't Call It Love Wine
Don't Call It Love Sticky Korean Chicken Bites
Enjoy our Sticky Korean Chicken Bites, tender pieces glazed in a rich, tangy gochujang sauce, which find their perfect, effervescent match in Don't Call It Love, our lightly carbonated red wine. The wine's bright fruit and subtle fizz cut through the savory richness of the glaze, creating an electrifying and addictively balanced pairing. A burst of flavor in every bite and sip!
Ingredients
Directions
Crisp the Chicken: Prepare the chicken bites according to the package directions (air fryer or oven recommended for maximum crispiness). Set aside.
Make the Glaze: In a small saucepan over medium heat, combine the soy sauce, brown sugar, water, rice wine vinegar, Gochujang, toasted sesame oil, minced garlic, and minced ginger.
Simmer: Bring the mixture to a gentle simmer, stirring frequently until the brown sugar is fully dissolved. Let it simmer for about 2-3 minutes.
Thicken (Optional): If using the slurry, mix the corn starch and cold water together in a tiny bowl until smooth. Pour the slurry into the simmering glaze and whisk constantly until the sauce thickens and becomes glossy (about 30 seconds to 1 minute). Remove from heat.
Toss and Serve: Once the chicken is cooked, transfer the hot chicken bites to a large bowl. Pour the glaze over the chicken and toss quickly to coat every piece evenly.
Sip and Savor: Serve immediately with a perfectly chilled glass of "Don't Call It Love".
Make the Glaze: In a small saucepan over medium heat, combine the soy sauce, brown sugar, water, rice wine vinegar, Gochujang, toasted sesame oil, minced garlic, and minced ginger.
Simmer: Bring the mixture to a gentle simmer, stirring frequently until the brown sugar is fully dissolved. Let it simmer for about 2-3 minutes.
Thicken (Optional): If using the slurry, mix the corn starch and cold water together in a tiny bowl until smooth. Pour the slurry into the simmering glaze and whisk constantly until the sauce thickens and becomes glossy (about 30 seconds to 1 minute). Remove from heat.
Toss and Serve: Once the chicken is cooked, transfer the hot chicken bites to a large bowl. Pour the glaze over the chicken and toss quickly to coat every piece evenly.
Sip and Savor: Serve immediately with a perfectly chilled glass of "Don't Call It Love".
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