Chicken: I used skinless, boneless chicken breast, but you can also use skinless boneless chicken thighs if you prefer.

Rice Vinegar: If you are Celiac or gluten-intolerant, make sure to use gluten-free rice vinegar.

Ginger Paste: Using ginger paste in the marinade adds depth of flavor to the chicken meat, so make sure to add it in.

Cornstarch: Using cornstarch in the batter creates a lighter coating (as opposed to traditional fried chicken that tends to have a thicker batter using traditional wheat flour. Alternatively, if you are allergic to corn, you can also use potato starch or tapioca starch instead.

Spices: I used ground black pepper and granulated garlic to add flavor to the coating. Alternatively, you may swap out the granulated garlic for garlic powder.

Minced Garlic: Minced fresh garlic packs taste to the sauce, so make sure you add it in.

Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. Alternatively, if you are allergic to soy, you may use coconut aminos in equal amounts instead.

Sesame Oil: Sesame oil adds an unmistakably Asian flavor to this recipe, so definitely add it in.

Ketchup: If you don’t have ketchup, you can also use tomato sauce instead.

Chili Paste: Gochujang (Korean red chili paste) adds a kick of heat that balances out the sweetness from the ketchup and sugar. Definitely an ingredient I won’t leave out (unless you cannot tolerate heat).

Lime Juice: For best flavor, use freshly squeezed lime juice for a touch of acidity.

Sugar: I used light brown sugar, but you can also use white sugar or cane sugar if you prefer. The sugar adds sweetness to balance out the acidity, heat and savory flavor.