Ingredients

Chicken

• 1 to 1 1/2 pound chicken breast or thighs, chopped
• 3/4 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 2 eggs, beaten
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp black pepper

Sauce

• 1/4 cup light brown sugar
• 3 Tbsp honey
• 1/4 cup gochujang
• 1 Tbsp rice vinegar
• 1 Tbsp finely minced garlic
• 1 Tbsp ginger
• 1 Tbsp unsalted butter
• 1 tsp chili powder
• 1/2 tsp red pepper flakes
• 1 tsp sesame oil
• 2 Tbsp soy sauce
• 1/4 cup water

Steps

1. Cut the chicken into bite-sized pieces.
2. In a wide shallow bowl, whisk together cornstarch, salt, black pepper, and chili powder.
3. In small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.
4. 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.
5. 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.
6. 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 the chicken out of the oil and drain on a paper towel.
7. Toss the chicken in the glaze.
8. Garnish with green onions and/or sesame seeds and enjoy with rice or noodles!