Ingredients
- 1 1/2 pound sboneless skinless chicken thighscut into 2 inch piece s
- 2 eggslightly beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- oil for frying
- 1 tablespoon sesame seeds
- green onions for garnishoptional
- 1/4 cup ketchup
- 3 tablespoon sgochujang sauce
- 3 tablespoon shoney
- 3 tablespoon sbrown sugar
- 2 tablespoon ssoy sauce
- 2 teaspoon ssesame oil
Instructions
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7 8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
- Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1 2 minutes or until sugar is dissolved.
- Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions if desired.
