Slice chicken thigh into bite-sized pieces. Marinade in rice wine, salt, pepper, garlic, and ginger for 30 minutes.
In a pan, mix ingredients for the sauce on low-medium heat. Allow it to bubble and simmer until thick, keep stirring during the process. This should take about 4-5 minutes. Turn off the heat and let sit on the side.
Coat chicken with corn starch. However, only coat what you will fry immediately. If you let the chicken sit too long in the starch, it will become a sludge.
In a shallow pot, add in a neutral flavored oil. Ensure the oil is hot (350° F) before you drop in your chicken. Cook in separate batches. Don't crowd the chicken as it will cause the temperature to drop too quickly and you won't get a nice brown outer layer. Fry each batch for 3 minutes.
After each batch, remove chicken with a slotted spoon and place on a paper towel to absorb some of the oil.
Once all the chicken has been fried a first time, put all the chicken back in for a second fry. No need to do this in batches. Fry for about 2 minutes.
Heat up the sweet and spicy sauce and add in the fried chicken. Mix well so each piece is evenly coated.
Heat up tortillas on a griddle of a pan until softened. Add chicken and top with coleslaw, kimchi, and white sesame seeds (optional). For some creaminess, use a light drizzle of mayo (optional).
Recipe from www.theflouredcamera.com
Korean Fried Chicken Tacos https://www.theflouredcamera.com/korean-fried-chicken-tacos/