Instructions
- Cut chicken thighs into wing-sized pieces.
- Marinate chicken in Marinade ingredients for at least 30 minutes.
- Prepare Rice Paper Coating by combining potato starch and sesame seeds in a bowl.
- Soften one rice paper wrapper at a time in warm water for a few seconds until pliable. Lay flat.
- Place a piece of marinated chicken on the rice paper and tightly roll it up, ensuring the chicken is fully enclosed.
- Repeat with remaining chicken and rice paper.
- Place rolled chicken onto a baking sheet lined with parchment paper.
- Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- While chicken is baking, prepare Gochujang Glaze by combining all Glaze ingredients in a saucepan and simmering for 10 minutes, stirring occasionally.
- Once chicken is cooked, toss in Gochujang Glaze to coat evenly.
- Garnish with sesame seeds and chopped green onions (optional).
- Serve immediately.
