Serves 1
Directions
- 1Combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder in a large bowl and mix until the chicken is fully coated.
- 2Add the cornstarch, flour, and baking powder to the chicken mixture and toss until the chicken is evenly coated.
- 3Cook the chicken in an air fryer preheated to 400°F for 8 minutes, then flip and cook for another 4 minutes until crispy.
- 4Alternatively, bake the chicken in an oven at 425°F for 15–20 minutes, flipping halfway through.
- 5In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
- 6Let the sauce simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
- 7Add the crispy chicken to a bowl and pour in about ½ cup of the sauce.
- 8Toss the chicken until fully coated, adding more sauce if needed.
- 9Serve over rice and top with green onions and sesame seeds.
Ingredients
- 2 lb chicken breast (or thighs), cut into bite-size pieces
- 2 eggs
- 3 tbsp soy sauce
- 0.75 tsp salt
- 0.75 tsp black pepper
- 1.5 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- 0.75 tsp baking powder
- 0.33 cup gochujang
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 4 tbsp honey
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1.5 tbsp sesame oil
- 1 tbsp butter
- green onions
- sesame seeds
Equipment
large bowlair fryerovenpan
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