Korean Popcorn Chicken

Prepare the chicken by cutting it into 1-inch dice.

In a bowl, whisk together the egg, flour, cornstarch, salt, pepper, garlic powder, and ginger powder.

Add the chicken to the bowl and toss to coat with the egg mixture.

Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F.

Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.

Drain the chicken on paper towels.

For the sauce, whisk together the ketchup, soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar in a saucepan.

Add the butter to the sauce and whisk until melted over low heat.

Bring the sauce to a simmer and cook for about 2-3 minutes, or until it thickens slightly.

Serve the fried chicken with the sauce, garnished with toasted sesame seeds and chopped green onions if desired.