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✨Recipe from My Korean Kitchen:
Ingredients:
For the Chicken:
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp rice wine (mirin)
• 2 tsp ginger powder
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 1 cup cornstarch
• Cooking oil for frying
• 2 tbsp finely chopped green onion (for garnish)
1 tsp sesame seeds (for garnish)
For the Sauce:
• 5 tbsp ketchup
• 1 ½ tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp dark brown sugar
• 1 tbsp soy sauce
• 2 tsp sesame oil
• ½ tsp minced garlic

Directions:
1. In a large bowl, combine the chicken pieces with rice wine, ginger powder, salt, and black pepper. Toss to coat evenly, then cover and refrigerate for at least 30 minutes.
2. Heat about 2 inches of oil in a deep saucepan or wok over medium-high heat (aim for 350°F/175°C). While the oil heats, coat each piece of marinated chicken in cornstarch, ensuring an even layer. Fry the chicken in batches for 2–3 minutes or until golden brown and crispy. Remove and drain on a paper towel.
3. In a skillet over medium heat, combine all sauce ingredients. Stir continuously for 1–2 minutes until the sauce thickens slightly.
4. Add the fried chicken to the sauce and toss quickly to coat. Transfer to a serving plate and garnish with green onions and sesame seeds. Serve immediately and enjoy! 😊