Marinate the chicken

Place boneless chicken thighs in a bowl and cover with milk. Marinate for at least 2 hours or overnight for best results. Drain chicken on paper towels thoroughly before proceeding.

Prepare the coating

1. In a large bowl, combine cornstarch, potato starch, salt, pepper, paprika and ground ginger.
2. Coat each chicken piece thoroughly in the starch mixture, pressing firmly to ensure the coating adheres well.

Deep-fry the chicken

Heat vegetable oil in a deep pot to 340°F (170°C), ensuring there’s enough oil to completely submerge the chicken. Working in batches, fry the coated chicken pieces for 5-7 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain. (Optional: Fry the chicken a second time for a few more minutes for extra crunch.)

Make the sweet chili sauce

1. Heat sesame oil in a pan over medium heat. Sauté the minced garlic and ginger until fragrant, about 1 minute.
2. Add gochujang and cook for 1 minute more.
3. Pour in soy sauce, rice wine, honey, apple cider vinegar, and brown sugar. Simmer for 2-3 minutes until slightly thickened.

Finish and serve

1. Add fried chicken to the sauce, tossing to coat evenly. Cook 1-2 minutes more until sauce adheres well to chicken.
2. Transfer to a serving plate and garnish with chopped peanuts and toasted pumpkin seeds. Enjoy straight away!