Gochujang Maple Syrup

1. In a small saucepan over medium heat, whisk together maple syrup, ginger, garlic and gochujang.
2. Simmer for 10 minutes.
3. Remove from heat and strain syrup into a bowl.

Pancakes

1. In a large mixing bowl, add flour, sugar, baking powder, salt and baking soda and whisk to combine and break up any clumps.
2. In another mixing bowl, whisk together the milk, 1 tablespoon of melted butter and 1 egg until combined.
3. Pour the wet ingredients into the dry ingredients and mix using a rubber spatula, until fully combined.
4. Preheat griddle of non-stick skillet over medium heat and add 1 tablespoon of butter to coat the griddle or pan.
5. Pour 1/2 cup of batter per pancake and cook for about 2 minutes or until the surface of the pancakes starts to bubble.
6. Flip pancake and cook on the other side for an additional minute or 2 until both sides are golden brown.
7. Continue making pancakes until batter is gone and keep them warm until ready to serve.

Fried Chicken

1. In a large mixing bowl, combine the soy sauce, gochujang, salt and egg whites and whisk together until the volume doubles.
2. Submerge the chicken in egg mixture and let marinate for about 30 minutes.
3. Place the corn starch in another mixing bowl, and toss marinated chicken in the cornstarch, making sure each piece is fully coated with corn starch.
4. In a 12" pot, heat oil to 350°F over medium-high heat.
5. Place coated chicken pieces carefully in the hot oil and allow to cook for about 7-10 minutes or until the internal temperature reaches 165°F.
6. Remove from oil and drain on paper towels.
7. Serve the fried chicken over the pancakes, drizzle with the syrup and garnish with the sliced green onions.