Soy-Garlic Chicken Gangjeong (Less Sweet, Big Flavor)

Ingredients

• 300 g boneless skinless chicken thighs
• 3 tbsp soy sauce
• 3 cloves garlic
• 1 tsp ginger
• 1 tsp gochujang (optional for heat)(optional)
• 1 tbsp brown sugar (use less for less-sweet)
• 1 tbsp rice vinegar
• 3 tbsp cornstarch
• 2 tbsp neutral oil (for frying)
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Pat dry, then toss with cornstarch until evenly coated.

2. 2

   Cook (20 minutes): Heat oil in a 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 total, turning as needed.

3. 3

   Make the sauce while chicken cooks: In a small bowl, mix soy sauce, minced garlic, ginger, brown sugar, rice vinegar, gochujang (if using), and water.

4. 4

   Finish: Pour sauce into the skillet with the chicken (or toss chicken in a bowl with sauce). Cook 2–3 minutes until glossy and slightly thickened. Turn off heat, stir in sesame oil, and top with sesame seeds if using. Serve immediately.