Boneless Korean Fried Chicken

Cut the boneless chicken thighs into bite-sized pieces, approximately 3-4 cm. Pat them thoroughly dry with paper towels.

In a large bowl, combine the boneless chicken thighs with grated fresh ginger, minced fresh garlic, soy sauce, mirin, fine sea salt, and black pepper. Mix well and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

While the chicken marinates, prepare the sauce. In a small saucepan, combine gochujang, gochugaru, soy sauce, granulated sugar, rice vinegar, Korean corn syrup, and sesame oil. Bring to a gentle simmer over medium-low heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Remove from heat and set aside.