Servings: 2

Marinade: subheading: Marinade:
1 lb boneless, skinless chicken thighs, quartered 1 lb boneless, skinless chicken thighs, quartered
1/2 yellow onion, grated (enough to generously coat chicken chunks) ½ yellow onion, grated (enough to generously coat chicken chunks)
4 cloves of garlic, finely minced 4 cloves of garlic, finely minced
1 tsp fine salt (1 1/2 tsp if using kosher salt) 1 tsp fine salt (1 ½ tsp if using kosher salt)
1/2 tsp freshly ground black pepper ½ tsp freshly ground black pepper
* Marinate for between 4 to 12 hours note: Marinate for between 4 to 12 hours
Batter: subheading: Batter:
1/2 cup all-purpose flour ½ cup all-purpose flour
3/4 cup cornstarch ¾ cup cornstarch
3/4 tsp of baking powder ¾ tsp of baking powder
1/2 tsp salt ½ tsp salt
1 tsp sugar 1 tsp sugar
1/2 tsp freshly ground black pepper ½ tsp freshly ground black pepper
1 cup very cold water, or as needed 1 cup very cold water, or as needed
Sauce: subheading: Sauce:
1/2 cup ketchup ½ cup ketchup
2 green onions, chopped fine 2 green onions, chopped fine
4 cloves of garlic, minced fine 4 cloves of garlic, minced fine
2 tbsp honey 2 tbsp honey
1 tsp red chili flakes 1 tsp red chili flakes
1 tbsp chili sauce/paste 1 tbsp chili sauce/paste
1 pinch of salt 1 pinch of salt
1/2 tsp freshly ground black pepper ½ tsp freshly ground black pepper
3 tbsp lemon juice 3 tbsp lemon juice
1/4 cup water to adjust thickness, more as needed ¼ cup water to adjust thickness, more as needed
* Note: everything in this is “to taste” note: Note: everything in this is “to taste”

Marinade: subheading: Marinade:
In a large bowl, thoroughly mix the marinade ingredients with the chicken. Cover tightly (touching the chicken) with plastic wrap and refrigerate for 4 to 12 hours.
Sauce: subheading: Sauce:
Combine ingredients and simmer on low for about 5 minutes. Cool and serve at room temperature.
Batter: subheading: Batter:
Combine dry ingredients in a large bowl. Gradually mix in enough water so that the mixture will thickly coat a finger dipped in to test. Err on the side of less water.
Prepare the oil for deep frying (340 F).
Thoroughly coat chicken in batter.
Frying: subheading: Frying:
Submerge the chicken in the oil, frying for 4 minutes.
Remove chicken from oil, placing on rack to dry.
Increase oil temperature (375 F).
Fry chicken again until red-gold.
Serve hot, garnished with sauce, sesame seeds, and green onions.

If the oil isn't hot, the batter won't stick.  Don't try to fry too much at once, and give the oil time to reheat between batches  If the oil isn't hot, the batter won't stick.  Don't try to fry too much at once, and give the oil time to reheat between batches