INGREDIENTS

For the chicken

600g chicken thighs or breast cut into blocks

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 optional

For the sauce

1/2 cup ketchup

2 tablespoons gochujang sauce

3 tablespoons honey

3 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons sesame oil

For peanut sauce

2 tablespoons peanut butter

4 tablespoons coconut cream

Lemon juice

INSTRUCTIONS

Place the eggs in a bowl, add salt and pepper to taste.

Mix the flour and cornstarch together and place in a shallow bowl or on a plate.

Heat oil in a deep pot.

Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.

Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.

While the chicken is cooking, whisk together the ketchup, gochujang paste, honey, brown sugar, soy sauce and sesame oil until smooth.

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.

Pour the sauce over the chicken and toss to coat. In small bowl mix peanut butter, coconut cream and lemon juice.

Sprinkle chicken with sesame seeds and serve, pour peanut sauce over garnish with green onions if desired.

Serve with rice or noodles