For the sauce:
3 cloves of garlic, minced
1 1/2 tablespoons of soy sauce
1 teaspoon of rice vinegar
1 tablespoon of hoisin
1 1/2 tablespoons of brown sugar
1 tablespoon of ketchup
1 tablespoon of water
1 tablespoon of cornstarch
For the chicken
1 pound of chicken thighs, cut into 1-inch pieces
salt and pepper, to taste
1 heaping tablespoon of chili paste
About 1 cup of buttermilk
About 3 cups of flour
About 1/2 cup of cornstarch
oil, for frying
To garnish: cooked rice, scallions, and sesame seeds
In a bowl, combine all the ingredients for the sauce and set aside. Then, in a separate bowl, add in the chicken and season with salt, pepper, and chili paste. Preheat the oil. Once the oil is hot, add in the buttermilk and mix well. In another bowl, combine the flour and cornstarch.
Thread the chicken on skewers, dredge in the flour mixture, shake off the excess and fry on both sides until golden brown. Drain on paper towels and set aside.
Using a skillet, heat the sauce and once it has thickened, add in the chicken and coat the chicken with the sauce. Turn off the heat and serve over rice. Garnish with scallions and sesame seeds.