Korean-Style Fried Chicken in 'Swicy' Sauce

Deseed and finely chop the chili pepper.* Chop the onion. In a tall container, use an immersion blender to process the ginger paste with the ketchup, chili pepper and onion, along with (per person) 1 tbsp each of water and ketjap. Season to taste with salt and pepper, then set aside until step 5.

*Take care, this ingredient is spicy! Use as preferred.

In a large bowl, combine the Korean-style spices with the flour and 30ml water per person. Season with salt and pepper. Heat the sunflower oil in a frying pan over medium-high heat (see Tip). Dice the chicken into 1cm pieces.

Tip: if you have a fryer, this will make the chicken crispier. If the oil is spattering a lot, reduce the heat and carefully cover the pan with the lid.

Check if the oil is hot enough by adding a drop of the batter. If it immediately starts bubbling, it's hot enough to fry the chicken. Prepare a plate with kitchen paper to transfer the fried chicken to. Coat the chicken with the batter and then carefully transfer to the pan. Fry the chicken for 5 - 6 minutes until golden-brown, turning carefully halfway. 

Melt a knob of butter in a frying pan over medium-high heat and add the sauce. Lower the heat and mix well, then allow to reduce. The sauce is done when it sticks to the back of a spoon (see Tip). Add the fried chicken and half of the sesame seeds, then mix well to coat.

Tip: allow to reduce further so as to make a thicker sauce if preferred, but take care that it doesn't burn.