Inspired by Recipe by Chef John – We made this to go with his Korean fried boneless chicken thighs that turned out tasty and crunchy with the 3:2 cornstarch to flour. But, the very starchy, thick, crunchy crust must have turned quickly to sugar and Mary had an intense headache later that night. I also felt it when eating leftover chunks by themselves so deleted that recipe from this site. This sauce below was good and could work well with a fried chicken or pork that does not have the thick, high carb crust.
“This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile’s forefront. Try to find Korean chili flakes and/or paste if you can. I’ve used them before and the flavor is great (and obviously more authentic), but if you can’t, any hot chili flakes or paste will work.”
1/2 cup ketchup
2 green onions, minced
4 cloves garlic, minced
1 lemon, juiced, or more to taste
1-1/2 tablespoons honey
1 tablespoon chile-garlic sauce Saruchi
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup water, or as needed
1 pinch salt, or to taste
Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat. [He said to add enough water to reach desired sauce consistency but we did not need to do so.] Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
8/19/2017 – Made for the first time and had with his Korean Chicken thighs Tom deboned. It was good and not too sweet like the sweet and sour sauce at Chinese restaurants.