Korean Popcorn Chicken

1: Marinate the diced chicken breast with soy sauce, white pepper, black pepper, garlic powder, onion powder, minced garlic, and minced ginger.

2: Let the chicken sit for about 30 minutes.

3: Coat the marinated chicken with potato starch.

4: Heat oil in a frying pan and fry the chicken until golden brown.

5: For the Korean sauce, mix together soy sauce, water, gochujang, natural sweetener, minced garlic, minced ginger, honey, white vinegar, and cornstarch mixed with water in a separate bowl.

6: Simmer the sauce until it thickens slightly.

7: Serve the crispy chicken with cooked white rice and drizzle with the Korean sauce. Garnish with sesame seeds and chopped spring onion.