Crispy Korean Chicken 

Ingredients (for 3–4 servings):

Chicken:

• 500 g Chicken fillet cubes
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon garlic powder
• 1/2 cup potato or corn starch
• 1/3 cup wheat flour
• 1 egg
• Oil for deep frying

Korean sauce:

• 2 years old, so we are
• 2 tablespoons gochujang paste (Korean chili paste – available at most larger supermarkets or Asian stores)
• 1 tablespoon honey or cane sugar
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 2 tablespoons of ketchup
• 1 teaspoon grated ginger
• 1 clove garlic (grated)
• 2 tablespoons of water
• 1 teaspoon sesame oil (optional)

To serve:

• Roasted sesame seeds
• Chopped spring onion
• Jasmine or sticky rice

Preparation:

1. Meat preparation
   Place the chicken fillet cubes in a bowl. Add salt, pepper and garlic powder. In a separate bowl, beat the egg. Mix the flour and starch in a deep plate. Dip the meat pieces in the egg, then coat them in the flour and starch mixture, pressing gently so that the breading adheres well.
2. Frying
   Heat the oil in a large saucepan or pot to about 170–180°C. Fry the chicken pieces in batches for about 5–6 minutes, until golden and crispy. Drain on paper towels. For even better results, fry them twice – this will make the breading even crispier.
3. Korean sauce
   Combine all sauce ingredients in a small saucepan: soy sauce, gochujang, honey, vinegar, ketchup, ginger, garlic, water, and sesame oil. Heat over low heat until sauce thickens slightly (about 3–4 minutes). Be careful not to boil too hard – sauce should be smooth and shiny.
4. Connection
   Transfer the cooked chicken to a large bowl, pour over the hot sauce and mix thoroughly so that each piece is evenly coated. Serve immediately, sprinkled with toasted sesame seeds and spring onions, alongside a bowl of hot rice.