Kitchen Utensils you will need are a medium bowl,  large bowl, medium pot, sharp knife, cutting board, plate w/napkin (to drain excess oil), and medium saucepan.

Ingredients (for 4 servings)

6 boneless chicken thighs, cut into 1-inch chunks

4 cloves garlic, finely minced

4 tbsp soy sauce

4 tbsp sake

2 tbsp sesame oil

2 tbsp sugar

1 c potato starch

cooking oil for frying

Sauce:

2 tbsp Chinese chili powder

2 tbsp soy sauce

2 tbsp honey

1/2 tbsp sesame oil

2 garlic cloves minced

2 tbsp gochujang

1 tbsp mirin

In a medium bowl combine chicken, garlic, soy sauce, sake, sesame oil, and sugar. Mix. Let marinate for one hour.

After the chicken has marinated mix in potato starch. Heat oil to 350°F (175°C). Fry the chicken for 5-7 or until golden brown. Make sure to fry in medium/small portions at a time to make sure they don’t stick to each other. Set fried chicken onto a plate with paper to drain excess oil.

While the chicken is frying, take out a medium saucepan and add chili powder, soy sauce, honey, sesame oil, garlic, gochujang, and mirin. Simmer on low heat while the rest of the chicken fries.

When the rest of the chicken is done frying, take out a large bowl. Put sauce into bowl and toss chicken in the sauce. Serve over rice and enjoy!

Tip: If you cannot find potato starch, corn starch works just fine.

Author’s Note: I could not find gochujang in my nearby supermarket so I did end up using Huy Fong garlic chili sauce. There may be a difference in flavor and color if you use gochujang.