Dakgangjeong (Korea)
Serves 4
Ingredients
Method
500 g. Chicken Pieces
60 g. Cornstarch
1 Egg
Salt and Pepper to Taste
Vegetable Oil for Frying
60 ml. Soy Sauce
30 g. Sugar
15 ml. Rice Vinegar
15 ml. Honey
2 Garlic Cloves, Minced
30 g. Gochujang Chilli Paste
15 g. Sesame Seeds (For Garnish)
Season the chicken pieces with salt and pepper, then mix with the egg and cornstarch until well coated.
Heat oil in a pan over medium heat. Fry the chicken pieces until golden brown and cooked through. Remove from the oil and drain on paper towels.
In a separate pan, mix the soy sauce, sugar, rice vinegar, honey, minced garlic, and gochujang. Heat over medium heat until the sugar has dissolved and the sauce has thickened slightly.
Add the fried chicken to the sauce and stir until all the pieces are well coated.
Serve hot, sprinkled with sesame seeds.