Sort ingredients
elliesiri
QR Code
Listen
Pdf
Cut the chicken into bite-sized pieces.
In a wide shallow bowl, whisk together cornstarch, salt, black pepper, and chili powder.
In small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.
Dip a few chicken pieces at a time first in the wet batter, letting any excess drip off, and then into the dry, shaking off any excess. Set on a plate and finish breading all the chicken.
Over medium-high heat, add the brown sugar, honey, gochujang, rice vinegar, garlic, butter, chili powder, red pepper flakes, soy sauce, water, and salt if needed to a pot. Mix together well and bring to a simmer. Once it is thick, take off the heat and transfer to a bowl. Set aside.
Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden, about 6 to 8 minutes, take out of the oil and drain on a paper towel.
Toss the chicken in the glaze.
Garnish with green onions and/or sesame seeds and enjoy with rice or noodles!