Ingredients

Fried Chicken:

600g Chicken thighs cut into bite size

2tablespoon minced garlic

salt and pepper to taste

1 egg

50g all-purpose flour

50g potatostarch or cornstarch

1 medium size onion chopped finely

canola oil to fry

Gochujang sauce:

4tablespoon gochujang

4tablespoon tomato ketchup

1tablespoon honey

1tablespoon sugar

2tablespoon mirin

2teaspoon ground red chili pepper

2teaspoon minced garlic

6tablespoon water

2tablespoon white sesame

Preparation

  1. Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.

  2. Beat the egg and coat the chicken pieces with the egg.

  3. Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.

  4. Heat the oil high and deep-fry the chicken till golden brown.

  5. In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.

  6. Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.

  7. When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.