If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
2 tablespoons all purpose flour
2 tablespoons corn starch
1 egg
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sugar
1 tablespoon Gojujang (Korean red pepper paste) or sriracha
Directions
Heat oil to 350
Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches
Fry 3-4 minutes or until just beginning to get some color, see video below
Remove and let drain – continue with remaining chicken
Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes
While it finishes, rewarm the sauce, remove chicken from oil, and let drain
Then just add the chicken to the sauce and gently toss well to coat
