In a large bowl, place chicken and add salt and pepper; mix well to even distribute the seasonings. Add egg and mix well; add cornstarch, rice flour, and flour; toss until all of the flour sticks to the chicken. In a deep fryer or deep pot, heat 6 cups of oil on medium heat. When the oil reaches 350°F, fry chicken until cooked (165°F internal temperature) or when no red blood is visible. In a small saute pan, heat 1 tablespoon oil and add garlic. When garlic starts to bubble and brown, add in ketchup, honey, gochujang, and vinegar and cook until a thick sauce forms. Toss the fried chicken in sauce and garnish with toasted sesame seeds. Makes 2 servings.
Tip: Gochugaru is made from sun-dried chile peppers. This coarsely ground red pepper is widely used in Korean cooking and is the key ingredient used in gochujang, is a savory, sweet and spicy fermented condiment.
Approximate Nutrient Analysis per serving:
700 calories, 34 g fat, 7 g saturated fat, 75 mg cholesterol, greater than 2000 mg sodium, 82 g carbohydrate, 1 g fiber, 62 g sugar, 21 g protein