Crispy Korean Chicken with Bold Sweet-Spicy Sauce - My Homemade Recipe

Ingredients

• 900 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
• 1 large egg, beaten
• 65 g cornstarch
• Vegetable oil, for deep frying
• 42 g unsalted butter
• 4 garlic cloves, finely minced
• 1 tablespoon fresh ginger, grated
• 60 ml honey
• 55 g brown sugar
• 30 ml low sodium soy sauce
• 15 ml rice vinegar
• 15 ml sesame oil
• 36 g gochujang (Korean chili paste)
• Sliced green onions
• Toasted sesame seeds
• Sliced red chilis