Sweet sticky Korean-style chicken

Ingredients

• soy sauce 4.5 tablespoons
• sugar 3.5 tablespoons
• garlic clove 3 cloves
• honey 1 tablespoon
• sesame seeds 1 tablespoon
• sesame oil 0.5 tablespoons
• cornstarch 1 tablespoon
• water 1 cup
• white part of green onion 1 piece
• chicken thigh 6 pieces
• cornstarch 0.25 cups
• white onion 1 small piece
• vegetable oil 0.3333333333 cups

Tools

• small bowl
• whisk
• knife
• cutting board
• pan
• spoon

Instructions

1. Whisk together the soy sauce, brown sugar, garlic, honey, sesame seeds, sesame oil, cornstarch, water, and green onion until the sugar dissolves. Set aside.
2. Dice the chicken thighs into even pieces.
3. Place the chicken in a large bowl, add the cornstarch, and toss until evenly coated. Add a little more cornstarch if any areas remain uncoated.
4. Heat the oil in a large heavy-bottomed pan over medium-high heat. Fry the chicken in small batches until golden, crisp, and cooked through. Transfer to drain.
5. Remove most of the remaining oil from the pan, leaving a small amount. Add the onion and cook until crisp-tender.
6. Whisk the sauce again, then pour it into the pan and simmer until thick enough to coat the back of a spoon.
7. Add the fried chicken and toss until evenly coated in the sauce. Remove from the heat and serve immediately.