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
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