Korean Barbecue Chicken

Ingredients:
Chicken:
2 pounds (1 kg) chicken breast, cut into 1-inch chunks
1 c cornstarch
¼ c flour
½ t salt
¼ t ground black pepper
2 eggs, beaten
Canola oil for frying

For the sauce:
¼ c ketchup
3 T chili sauce (For a more authentic taste, replace the chili sauce with gochujang or chili paste)
¼ c honey
3 T brown sugar
⅓ c soy sauce
½ c water
3 cloves garlic, minced
¼ t red pepper flakes
1 T cornstarch
2 t sesame oil

Note: Feel free to tweak the recipe to adjust to the level of sweetness and spiciness of the sauce as desired, if its too hot, lighten up a bit of the spicy… like more fire, pile it on! Toss the meat and sauce together at the last minute before serving to preserve the crunch longer.

Instructions:
In a medium bowl, combine all the sauce ingredients, mix well, and set aside. In a large, shallow bowl, whisk cornstarch, flour, salt, and black pepper. In another shallow bowl, add beaten eggs. Pour about 2 inches of canola oil, into a deep frying pan, and heat it over medium-high heat. First, dip the chicken pieces into the beaten eggs, shake off excess. Then, add the chicken chunks to the cornstarch mixture, and toss until well coated. Work in batches. Cook it in batches, in the hot oil until golden and crispy. Remove to a plate and set aside. Discard oil to another container to cool. Add the chicken back to the pan and toss with the sauce. Serve it with a sprinkling of green onion and sesame seeds, if so desired. Enjoy with your favorite sides!

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