Firecracker Fried Chicken

Whisk together the chili sauce, red pepper jelly, gochujang, vinegar, garlic paste, half the black pepper, half the salt and the cayenne in a large bowl; set aside. Cook the rice according to package directions and keep warm.

Heat the oil to 350°F in a deep-fat fryer or 6-quart Dutch oven — use at least 2 inches of oil if using a Dutch oven.

Whisk together the flour, cornstarch, and the remaining salt and black pepper in a medium bowl. Whisk the eggs in a separate bowl.

Pat the chicken dry. Dip the pieces, a few at a time, in the flour mixture, shaking off the excess, then in the egg, then back in the flour mixture.

Carefully drop half the coated chicken into the hot oil, piece by piece. Fry 12 to 14 minutes, until crisp and the chicken reaches 165°F. Drain on paper towels and repeat with the remaining chicken.

If desired, fry the sliced Fresno chiles in the hot oil 1 to 2 minutes until crisp; drain.

Toss the hot fried chicken in the sauce to coat. Serve over the rice, garnished with the fried chiles and scallions.