Korean-Inspired Popcorn Chicken

• Chicken
• 1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
• 2 tablespoons rice wine vinegar
• 1 cup cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup canola oil (for frying)
• 1 tablespoon sesame seeds, toasted
• 2 scallions, thinly sliced
• Sauce
• 1 garlic clove, minced
• 1 teaspoon minced ginger
• 2 tablespoons gochujang (korean red chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil

1. Chicken:
2. Preheat canola oil in a heavy bottomed pot to 350 degrees.
3. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
4. In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
5. Sauce:
6. Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

chicken, chicken, rice wine vinegar, cornstarch, kosher salt, black pepper, canola oil, sesame seeds, scallions, sauce, garlic, ginger, gochujang, soy sauce, rice wine vinegar, light brown sugar, honey, sesame oil

Taken from www.food.com/recipe/korean-inspired-popcorn-chicken-535320 (may not work)