Makes 4-6 servings 

• 1.5 pounds boneless skinless chicken thighs cut into 2 inch pieces
• 2 eggs lightly beaten
• salt and pepper to taste
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• oil for frying
• 1 tablespoon sesame seeds
• green onions for garnish, slice then and soak in ice water so they curl 
• Pickled red chilies, thinly sliced 
• Fresh jalapeños thinly sliced 

FOR THE SAUCE

• 1/4 cup ketchup
• 3 tablespoons gochujang sauce
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoons apple cider vinegar 

DIRECTIONS

1. Place the eggs in a bowl, add salt and pepper to taste.
2. Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
3. Heat 3 inches of oil in a deep pot to 350 degrees F.
4. Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
5. Fry chicken for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
6. While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.
7. Pour the sauce ingredients into a small pot. Bring to a simmer over medium heat and cook for 1-2 minutes or until sugar is dissolved.
8. Pour the sauce over the chicken and toss to coat. Sprinkle with sesame seeds and serve, garnished with green onions.