Method
5 steps
01
Toss the chicken with salt, pepper, chicken bouillon, garlic powder, and ginger powder.
02
Mix 1/2 cup of cornstarch and cold water into a thick slurry.
03
Pour your batter into the chicken, then drain off the excess. Coat the chicken pieces with extra dry cornstarch. Fry in hot oil until golden and crispy.
04
Mix gochujang, soy sauce, gochugaru, honey, and mirin in a pan and simmer for 2 minutes or until you reach the desired texture.
05
Coat the fried chicken evenly in the sauce. Garnish with chopped green onions and sesame seeds, then serve.
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