Dakgangjeong...Korean Sweet and Crunchy Fried Chicken

 Ingredients

1 lb chicken tenders, cleaned and cubed
2-3 tablespoon potato starch or corn starch
cooking oil for deep frying

for the sauce

1 tablespoon Gochujang (Korean chilly paste)
1 tablespoon soy sauce
1 tablespoon rice winegar
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced garlic, about 2-3 garlic cloves
1 tablespoon minced ginger, about 1" piece of ginger root

some chopped green onions and roasted sesame seeds

Directions
1.  First prepare the sauce ingredients. Mix up all the ingredients for the sauce in sauce pan and heat
     in up on medium heat until you can smell the aroma from the garlic and ginger. Turn off the heat
     and leave it to cool.
2.  Next coat the cubed chicken tenders with the potato or corn starch dust off the excess starch from
     the chicken.
3.  Heat up some cooking oil on medium heat for deep frying. When the oil is hot or reaches 350°F or      180°C, carefully drop in the coated chicken cubes and deep fry until the chicken is lightly brown
     and crispy.  Fry the chicken in batches to avoid the chicken cubes from being soggy.
4.  Drain the fried chicken cubes on a kitchen towel.
5.  When all the chicken cubes are fried, transfer them to a bowl and pour in the sauce. Mix well to
     coat each chicken cube. Finally add in the toasted sesame seeds and chopped green onions and
     mix well.
6.  Garnish with some extra toasted sesame and chopped green onions and serve with hot steamed
     rice.