Ginger-Scallion Chicken Gangjeong (Bright & Aromatic)

Ingredients

• 300 g boneless skinless chicken thighs
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 6 tbsp cornstarch
• 2 tbsp neutral oil (for pan-frying)
• 4 stalks scallions
• 1 tbsp fresh ginger
• 2 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1.5 tbsp honey
• 1 tsp gochujang (Korean chili paste)(optional)
• 1 tsp sesame oil
• 2 tbsp water

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Pat dry, then season with salt and pepper. Mince ginger and garlic; thinly slice scallions (separate whites and greens).

2. 2

   Coat and crisp (about 10 minutes): Toss chicken pieces with cornstarch until evenly coated. Heat oil in a large skillet over medium-high heat. Pan-fry chicken in a single layer (work in batches if needed) until deep golden and crisp, about 4–6 minutes per side; transfer to a plate.

3. 3

   Make sauce and finish (about 10 minutes): In the same skillet, reduce heat to medium. Add ginger, garlic, and scallion whites; stir 30–60 seconds until fragrant. Add soy sauce, rice vinegar, honey, gochujang (if using), sesame oil, and water; simmer 1–2 minutes until slightly thickened.

4. 4

   Toss to glaze (about 5 minutes): Return chicken to the skillet and toss to coat in the sticky ginger-scallion sauce. Turn off heat, toss in scallion greens, and serve immediately.