Classic Korean Chicken Gangjeong (Sweet & Spicy)

Ingredients

• 300 g chicken thigh, boneless skinless
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder(optional)
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg
• 3 tbsp neutral oil (for frying)
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp brown sugar(optional)
• 1 tbsp rice vinegar(optional)
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 scallions (green part), chopped

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Season with salt and pepper. In a bowl, whisk egg. In another bowl, mix cornstarch and flour.

2. 2

   Coat and fry (about 10 minutes): Heat 3 tbsp neutral oil in a large skillet over medium-high heat. Dip chicken pieces in egg, then coat in the cornstarch-flour mixture. Fry in a single layer (work in batches if needed) until crisp and cooked through, about 3–4 minutes per side. Transfer to a plate.

3. 3

   Make sauce (about 5 minutes): In a small bowl, stir together gochujang, soy sauce, honey, and (if using) brown sugar and rice vinegar. Pour into the hot skillet (or a clean small pan) and simmer 1–2 minutes until glossy.

4. 4

   Toss and finish (about 5 minutes): Add fried chicken to the sauce and toss to coat. Turn off heat, then stir in sesame oil, sesame seeds, and scallions. Serve immediately.