Categories: Asian

Ingredients

• 1 lb. chicken, small pieces
• 1/2 onion, grated
• 1 egg
• Water
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil, for frying
• 3 tbsp chili paste
• 5 tbsp sugar
• 4 tbsp ketchup
• 1 tsp lemon juice

Directions

1. Marinate the chicken pieces in the grated onion for at least 30 minutes, but preferably an hour.

2. In a medium bowl, combine the egg, 1 cup of very cold water, cornstarch, salt and pepper. Mix until just moist; do not mix well.

3. In a saucepan, heat enough vegetable oil at about 350 to 365 to immerse the pieces of chicken.

4. Dip the chicken pieces in the cornstarch mixture and carefully place in the hot vegetable oil, repeating until the pan is mostly full. Cook until the chicken is crispy and golden brown and is cooked through, about 10 minutes. To test if the pieces are cooked, remove the largest piece and cut into the thickest part to the bone. The meat should be opaque throughout and the juices run clear. Remove the pieces and place on a plate lined with paper towels.

5. Repeat until all the pieces are cooked.

6. In a bowl, mix the chili paste, sugar, ketchup, and lemon juice. Add the chicken and mix until the pieces are well coated. Serve immediately with a side of pickled radishes or kimchi and rice.

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