Wasn't super happy with how this came out, but that may be due to the fact that I shallow fried in about a half inch of oil instead of deep frying (which has worked equally well for me with chicken fried steak but I understand the chicken thighs i used were much thicker) and while I used a wet batter and it came out very crispy and moist inside, it didn't have the flaky textured exterior shown in the photo or which I've gotten with other fried foods, instead it was much more similar to Japanese tempura. I also would add more spice in the form of gochugaru to the gochujang sauce next time but that's personal preference. Definitely willing to try again with a few tweaks but probably not for a minute. I hate to give a thumbs down as it's a genuinely good recipe I just want to work out a few kinks next time and maybe try the dry mix instead of wet batter.
