Korean Fried Chicken

• 1 pound skinless, boneless chicken, cut into 2- to 3-inch pieces
• 1/2 onion, grated
• 1 clove garlic, minced
• 1 large egg
• 1 cup cold water
• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil for frying
• 3 tablespoons Korean chile paste
• 5 tablespoons sugar
• 4 tablespoons ketchup
• 2 tablespoons toasted sesame seeds
• Juice of 1/2 lemon

1. Toss the chicken with the onion and garlic and marinate for at least 30 minutes in the refrigerator.
2. Whisk the egg, water, cornstarch, salt, and pepper together in a medium bowl just until moist. Do not overmix.
3. Over medium heat, heat at least an inch of oil in a deep heavy saucepan. Using long chopsticks or tongs, dip one chicken piece at a time in the cornstarch mixture and carefully place it in the hot oil. Repeat until the pan is almost full but the chicken pieces aren't touching. Cook until crispy and golden brown, usually about 10 minutes. To check if it's cooked through, take out the largest piece and cut to see that the juices run clear. Place the pieces on a plate lined with paper towels. Repeat until all the pieces are cooked.
4. Mix the chile paste, sugar, ketchup, sesame seeds, and lemon juice in a large bowl. Add the fried chicken and carefully turn to coat all the pieces with the seasoning. Serve immediately.

skinless, onion, clove garlic, egg, cold water, cornstarch, salt, freshly ground black pepper, vegetable oil, korean chile paste, sugar, ketchup, sesame seeds, lemon

Taken from www.seriouseats.com/recipes/2011/02/korean-fried-chicken-recipe.html (may not work)