Korean-Style Yang-Nyum Fried Chicken

Cut the chicken into bite-sized pieces and pat dry. Season lightly with salt and black pepper. Beat the egg in one bowl. In another bowl combine the plain flour, cornflour and baking powder.

Dip the chicken pieces in the beaten egg, then coat thoroughly in the flour mixture, pressing lightly so it adheres. Heat the cooking oil in a deep frying pan or wok over medium-high heat. Fry in batches for 6–8 minutes, turning as needed, until crisp, golden and cooked through. Drain on kitchen paper or a wire rack.

Whisk together the gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, chilli flakes and sesame oil. Transfer to a clean pan and simmer gently for 2–3 minutes, stirring, until glossy and slightly thickened.

Place the hot fried chicken in a large bowl or return it to the clean pan. Pour over the warm yang-nyum sauce and toss quickly until every piece is evenly coated in the sticky glaze.

Transfer the glazed chicken to a serving plate. Scatter over the toasted sesame seeds and sliced spring onions, then toss or spoon over any remaining glaze.

Serve immediately while the coating is still crisp and the sauce is hot and glossy. Pickled radish, kimchi, steamed rice or a fresh crunchy salad all work well alongside.