Korean Dakgangjeong | Crispy & Spicy

Pat the chicken breast fillet dry and cut into bite-sized, roughly 3 cm pieces. Mix thoroughly in a bowl with 1 tsp table salt, a pinch of black pepper, 1 tbsp grated ginger, and 1 beaten egg. Leave to marinate for 10 minutes.

For the sauce, finely chop or press the remaining ginger and garlic cloves. In a bowl, whisk together the Gochujang chili paste, soy sauce, honey, brown cane sugar, rice vinegar, and sesame oil until smooth and glossy.

Mix cornstarch and wheat flour in a shallow dish. Add the marinated chicken pieces in batches and coat evenly with the flour-starch mixture, gently shaking off any excess starch.