Whisk

In a large bowl, whisk together the rice flour, cornstarch and salt. Whisk in the water to make a batter.

Fry

In a large deep skillet or saucepan, heat enough oil to deep fry to 375°F. Dip the chicken strips into the batter, letting the excess drain off. Carefully place the chicken strips, a few at a time, into the hot oil and cook for 2 to 3 minutes until golden brown. Turn the chicken strips and continue cooking for 2 to 3 minutes until crispy and cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer to a wire rack.

Deep Frying

Simmer

In a small saucepan, combine the soy sauce, mirin, honey, garlic, ginger and Gochujang to taste and boil until slightly reduced and syrupy, about 5 minutes.

Serve

Brush the fried chicken strips with the soy chili sauce. Serve with the remaining soy chili sauce, steamed rice and kimchi if desired.

TIP

Mirin is a Japanese sweet rice wine with mild acidity. Gochujang is a savory, spicy, sweet chili paste used as a condiment and flavoring in Korean dishes. You can find it in most Asian grocery stores. Kimchi is a traditional Korean side dish of cabbage and vegetables. You can find this in the produce section of most grocery stores. This batter is also gluten free because it uses rice flour and cornstarch. Use gluten-free soy sauce for a totally gluten-free meal. You can use a wooden spoon to tell when your oil is hot enough to fry without a thermometer. Use it to touch the bottom of the skillet; bubbles will form around the handle.