1. In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings (garlic powder, onion powder, salt, black pepper, gochugaru). Mix well & marinate as long as you wish (1 hour ideal, 1 min works).
→For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky.
→For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
2. For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
3. For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
4. For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches.
5. In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
6. Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
7. Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)
