Marinate the chicken

• Cut the chicken thigh into bite-sized popcorn pieces.
• Mix with salt, black pepper, grated garlic, grated ginger, soy sauce, cooking wine and the beaten egg.
• Let rest so the flavors absorb.

Coat the chicken

• Combine the potato starch and all-purpose flour in a bowl.
• Toss each chicken piece in the starch mixture until fully and evenly coated.
• Shake off the excess coating.

Fry the popcorn chicken

• Heat the frying oil to about 170 °C.
• Fry the chicken pieces in batches until golden and cooked through.
• Drain on a cooling rack.

Make the supreme sauce

• In a saucepan, combine gochujang, gochugaru, ketchup, honey, brown sugar, rice syrup, soy sauce, minced garlic, sesame oil and water.
• Simmer gently, stirring, until the sauce thickens and turns glossy.

Coat and serve

• Toss the hot fried chicken in the supreme sauce until evenly glazed.
• Sprinkle with toasted sesame seeds and serve immediately.