Ingredients

Yield:4 to 6 servings

1small yellow onion, coarsely grated

2cloves garlic, minced

½teaspoon kosher salt, plus more for coating

¼teaspoon black pepper, plus more for coating

8 to 10boneless, skinless chicken thighs, quartered, or 24 wings

3tablespoons gochujang paste

3tablespoons ketchup

¼cup granulated sugar

2tablespoons toasted sesame seeds, more for garnish

Juice of ½ lemon

Oil for deep frying

½cup all-purpose flour

⅔cup cornstarch

Step 1

In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

Step 2

In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Step 3

Pour oil into a large heavy pot to a depth of 1½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Step 4

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Step 5

For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush all pieces thickly with chili sauce. Serve hot, sprinkled with sesame seeds.