Korean Chicken

8 boneless skinless chicken thighs (or 2 lbs. chicken drumettes)
2 eggs, beaten
3/4 c. flour mixed with 3/4 c. cornstarch
Oil for frying.
Cut chicken thighs into bite-sized pieces and toss in beaten egggs. Dredge chicken in flour/cornstarch mixture and shake off excess. Deep fry in oil until golden brown and cooked through. Dip in Korean Dipping Sauce before serving.

Korean Dipping Sauce
1 c. shoyu (soy sauce)
3/4 c. sugar
1 Tbsp. garlic, minced
1 Tbsp. sesame oil
2 Tbsp. sliced green onions
2 tsp. toasted sesame seeds

Heat shoyu, sugar, garlic and sesame oil until sugar dissolves. Cool, then add green onions and sesame seeds.

*NOTE: I just thought it was okay. HOWEVER, the next day it was WAY WAY WAY better. The sauce needs to be made the day before, definitely.