2 pounds boneless , skinless chicken thighs, cut into 1" pieces
1/4 cup flour
1/2 cup cornstarch
oil, for frying
1/3 cup Korean gojuchang red pepper paste
3 tablespoons rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
1 teaspoon sesame seeds, for garnish
Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
In a large glass bowl add the gojuchang, vinegar, brown sugar and soy sauce and whisk until well combined.
Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
Fry the chicken for 3-4 minutes or until browned and crispy.
Drain the fried chicken and add to the bowl with the sauce.
Toss to combine, garnish with sesame seeds and serve immediately.