Gochujang Chicken

900 g skinless chicken thighs, diced
¼ tsp SIDS CRAZY SALT
1 onion or red onion, diced
⅔ cup cornflour
½ cup rice bran oil
2 spring onion, finely sliced (optional garnish)
1 tsp sesame seeds, toasted (optional garnish)
SAUCE:--
4 cloves garlic, minced
4 tbsp brown sugar
4 tbsp Gochujang or combination of miso paste and sriracha with a little pinch of sugar.
4 tbsp light soy sauce
4 tsp sesame seeds toasted
2 tsp sesame oil toasted
2 tbsp cornflour
2 cup water

Dice chicken thighs into 2 cm pieces. Place chicken in a large mixing bowl. Set aside.
In a small bowl, combine Gochujang with all the Sauce ingredients as listed. Set aside.
Into the large bowl of diced chicken, add cornflour and SIDS CRAZY SALT. Mix until chicken is coated.
In a large wok or large pan on medium-high, (about 175-190°C) heat oil. Once hot, add coated chicken.
Fry until golden brown and crispy, about 7-10 minutes. Remove chicken and set aside on a baking dish or large plate lined with paper towels to absorb excess oil. Keep the residual oil in the pan.
On medium high heat, fry diced onion until translucent, about 30-45 seconds.
Pour in prepared sauce to simmer and thicken.
Once the sauce has thickened, reduce to medium heat. Add in fried chicken. Mix to coat evenly.
Garnish with spring onions and sesame seeds. Enjoy!