Take-Out-Style Chinese Chicken

For the sauce, in a small bowl, whisk minced garlic, grated ginger, rice wine vinegar, soy sauce, Gochung sauce, honey, and lime juice. Set aside.

Prepare two shallow, wide bowls for dredging the chicken. Crack the eggs and whisk briskly with a fork in one bowl; combine the flour and a pinch of salt and pepper in a second bowl. Cut the raw chicken into 1- to 2-inch pieces and add to the eggs. Gently toss to coat with your hands, then wash hands.

Heat the oil over medium-high to high heat in a large skillet. The oil should be shimmering and crackle when splashed with a tiny bit of water, but it shouldn’t smoke. Working quickly, take the egg-coated chicken pieces one by one and dredge them through the flour to get a light coating on all sides. Arrange the chicken in the pan, cooking for just a few minutes before turning over with a pair of tongs. Because there are a lot of chicken pieces, work from one side of the pan to the other, as the chicken you put in the pan first should be ready to turn by the time the skillet is full. Remove from the skillet to a clean bowl or plate when cooked through. You’ll need to cook the chicken in 2 batches if you’re using a 12-inch skillet.

Add the prepared sauce mixture to the hot skillet, stirring quickly to loosen any browned chicken bits and prevent the sauce from burning. The sauce should thicken a bit, 1–2 minutes. Return the chicken to the pan and stir vigorously to coat the chicken with the sauce. Serve immediately over rice and vegetables.