It’s red, it’s sweet and spicy and it’s the best.

• 

INGREDIENTS	AMOUNT
Gochujang	2 tbsp
Light Soy Sauce	2 tbsp
Ketchup	2 tbsp
Honey	1 tbsp
Sugar	1 tsp
Garlic	1 medium clove
Skinless Chicken Breast/Thigh	2
Corn Flour	1 cup
Egg	1

Sauce

1. Mix the gochujang, ketchup, soy sauce, sugar and honey in a bowl.
2. Mince the garlic and set aside.
3. In a pan, fry the garlic for a minute in the oil but don’t let it brown.
4. Add the sauce and cook for a couple of minutes until it bubbles and thickens, if it thickens too much add some water.

Chicken

1. Cut the chicken into small strips/cubes and add to a bowl.
2. Add 1 egg (just add whites if you can, otherwise whole egg is fine)
3. Add 1 cup corn flour and mix.
4. Heat a wok with oil. Test if it’s hot by dropping some flour in and see if it bubbles.
5. Add the chicken and fry until light golden.
6. Add the chicken to the sauce in the pan and mix until coated.
7. Sprinkle sesame seeds on the chicken and serve with rice!