Korean Fried Chicken (Yangnyeom Dak) - cooking recipe

Ingredients

1 lb boneless skinless chicken, cut into 2-inch pieces
1/2 onion, grated
1 garlic clove, minced
1 cup cornstarch
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 large egg
1 cup cold water
vegetable oil (for frying)
3 tablespoons korean chili paste (gochujang)
5 tablespoons sugar
1/4 cup ketchup
2 tablespoons fresh lemon juice (1/2 lemon)
2 tablespoons water, room temperature (more if needed)
2 tablespoons toasted sesame seeds

Preparation

Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.