½ teaspoon sesame seeds toasted (optional garnish)
Sauce
2 cloves garlic minced< /l1>
2 tablespoon white granulated sugar or sub with honey or brown sugar
2 tablespoon Gochujang
2 tablespoon regular soy sauce (not dark soy sauce)
2 teaspoon sesame seeds toasted
1 teaspoon sesame oil toasted
1 tablespoon cornstarch or potato starch
1 cup water room temperature
INSTRUCTIONS
Dice chicken thighs into 1-inch pieces. Place chicken in a large mixing bowl. Set aside.
In a small bowl, combine Sauce ingredients as listed. Set aside.
Into your large bowl of diced chicken, add cornstarch. Mix until chicken is coated in starch.
In a large wok or large pan on medium-high heat (around 350-375 degrees F), heat vegetable oil or any neutral oil. Once hot, add coated chicken.
Fry until golden brown and crispy, about 7-10 minutes. Remove chicken and set aside on a baking dish or large plate lined with paper towel to absorb excess oil.
Keep the residual oil in the pan.
On medium high heat, fry diced onion until translucent, about 30-45 seconds.
Pour in prepared sauce. Allow it to simmer to thicken.
Once the sauce has thickened, reduce to medium heat. Add in fried chicken. Mix to coat evenly.
Garnish with green onions and sesame seeds. Enjoy!
