Oven-Baked Chicken Gangjeong (No Deep Fry)

Ingredients

• 300 g boneless skinless chicken thighs
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 tsp ginger (fresh)
• 3 tbsp cornstarch
• 1 tbsp neutral oil (for tossing)
• 1 tbsp gochujang
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp brown sugar(optional)
• 1 tsp sesame oil
• 1 tsp sesame seeds(optional)
• 2 tbsp green onion (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it. Cut chicken into bite-size pieces. In a bowl, mix chicken with soy sauce, minced garlic, grated ginger, and cornstarch until evenly coated.

2. 2

   Cook (30 minutes): Spread chicken in a single layer on the baking sheet. Drizzle or lightly toss with the neutral oil. Bake for 15 minutes, then flip and bake 10–15 minutes more until deep golden and crisp (internal temp 165°F/74°C).

3. 3

   Make sauce + toss: While chicken bakes, whisk gochujang, ketchup, honey, rice vinegar, and (if using) brown sugar until smooth. Stir in sesame oil. When chicken is done, transfer to a bowl and toss with the sauce until well coated. Return to the hot baking sheet for 2–3 minutes to set the glaze, then serve with sesame seeds and green onion if desired.