Crispy Chicken Gangjeong with Rice Vinegar Tang

Ingredients

• 350 g boneless skinless chicken thighs
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup cornstarch
• 2 tbsp neutral oil (for frying)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp gochujang (Korean chili paste)(optional)
• 1 tsp sesame oil
• 2 tbsp water
• 2 tbsp green onions, sliced(optional)
• 1 tbsp toasted sesame seeds(optional)

Instructions

1. 1

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

2. 2

   Cook (20 minutes): Heat oil in a large skillet over medium-high heat. Fry chicken in a single layer (work in batches if needed) until deep golden and cooked through, about 10–12 minutes, turning as needed.

3. 3

   Make the tangy sauce while chicken cooks: In a bowl, whisk rice vinegar, soy sauce, honey, gochujang (if using), sesame oil, and water until smooth.

4. 4

   Glaze: Pour sauce into the skillet with the chicken and toss quickly to coat and turn glossy, about 6–8 minutes, until the sauce thickens slightly and clings to the chicken.

5. 5

   Serve: Top with green onions and sesame seeds (if using). Serve immediately with rice.