Korean Fried Chicken Dumplings

1 . Stage

Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.

2 . Stage

Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.

3 . Stage

Heat enough oil in a frying pan over medium heat to cover the chicken pieces.

4 . Stage

Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.

5 . Stage

Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.

6 . Stage

Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.

7 . Stage

Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.