Korean Fried Chicken

Instructions

1. Heat a large pot with vegetable or canola oil for frying over high heat. You can also deep fry the chicken in a deep fryer.
2. Cut 2 pounds boneless skinless chicken breast,s into 3-inch pieces and season with 1/2 teaspoon garlic salt.
3. In a medium bowl, whisk 2 eggs together, then add the seasoned chicken. Stir to coat with the eggs.
4. In another bowl, add 1 cup cornstarch to coat the chicken.
5. Dip one piece of the egg-coated chicken in the cornstarch. Shake off any excess cornstarch and place it into a pot of hot oil. Repeat these steps until the pot is full but not overcrowded. Cook the chicken for 4-5 minutes until fully cooked and crispy on the outside.
6. Carefully remove the fried chicken from the oil using a strainer. Place on a plate lined with a paper towel while you finish frying the remaining chicken. The paper towel will soak up any excess oil.
7. Add 3 tablespoons Gochujang, 2 tablespoons ketchup, 1/4 cup honey, 1/4 cup brown sugar, 1 tablespoon soy sauce, 1 teaspoon ginger paste, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 tablespoons water, and 1 teaspoon red pepper flakes, in a medium bowl. Whisk to combine.
8. Place the sauce mixture in a large saucepan over medium-high heat. Bring the mixture to a boil, then simmer for 5 minutes until thickened.
9. Add the fried chicken to the saucepan and carefully toss to coat the chicken in the sauce.
10. Garnish with green onion and red pepper flakes before serving!