Crispy Chicken Gangjeong with Pineapple-Kimchi Sweet Heat

Ingredients

• 450 g boneless skinless chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder(optional)
• 1/2 cup cornstarch
• 2 tbsp neutral oil (for pan-frying)
• 3 tbsp gochujang
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/4 cup pineapple juice (or juice from canned pineapple)
• 1/2 cup pineapple chunks
• 1/3 cup kimchi (chopped)
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)
• 2 tbsp green onion (sliced)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Season with salt, pepper, and (if using) garlic powder. Toss chicken with cornstarch until evenly coated.

2. 2

   Cook (20 minutes), Step 1: Heat oil in a large skillet over medium-high heat. Pan-fry chicken in a single layer (work in batches if needed) until crisp and cooked through, 4–6 minutes per side, then transfer to a plate.

3. 3

   Cook (20 minutes), Step 2: In the same skillet, reduce heat to medium. Add gochujang, soy sauce, honey, rice vinegar, and pineapple juice. Stir until glossy and slightly thickened, about 2–3 minutes.

4. 4

   Cook (20 minutes), Step 3: Add pineapple chunks and chopped kimchi to the sauce. Simmer 1–2 minutes, then add the fried chicken and toss to coat thoroughly.

5. 5

   Finish: Turn off heat and stir in sesame oil (if using). Garnish with sesame seeds and green onion (if using). Serve immediately.