Sunny Priyan
500g boneless chicken, 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 cup cold water.
Coat chicken pieces with a pinch of salt, garlic powder, and pepper for flavour.
Mix flour, cornstarch, baking powder, salt, and pepper. Add cold water and stir until you get a smooth, thick batter.
Heat oil in a pan over medium-high heat. Dip chicken in the batter and fry until golden and crispy (about 4-5 minutes).
Combine Korean chilli paste, soy sauce, honey, rice vinegar, sesame oil, and garlic. Mix until thickened.
Coat the crispy chicken in the sauce, sprinkle with sesame seeds, and serve hot for the ultimate crunchy finish.