Korean Sweet and Spicy Chicken

A thick, sweet, and fairly spicy fried chicken dish laden with gochujang.

Marinade
1 lb of boneless chicken, well trimmed and in large cubes (either breast or thigh)
hefty pinch of salt
several grinds of pepper
1/2 t garlic, minced
1/2 t ginger, grated
1 T rice wine

1/3 C cornstarch
Oil for frying

Sauce
2 T soy sauce
3 T shaoxing rice wine
3 T mirin
2.5-3 T gochujang
4 t sesame oil
scant 1/4 C brown sugar
1 T minced garlic
1 T grated ginger
pepper
gochugaru to taste

Chopped peanuts and sesame seeds to garnish

Mix together the marinade ingredients and set aside.  While those are combining mix together the sauce ingredients and bring to a simmer for a few minutes until thickened.

Bring the oil for deep frying up to 375, and combine the cornstarch with the marinated chicken.  Fry in small batches until golden brown.  Combine with the sauce and top with sesame seeds and chopped peanuts.  Serve with rice.