Spicy Sesame Chicken Gangjeong (Gochugaru Boost)

Ingredients

• 450 g boneless skinless chicken thighs
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tsp ginger (grated)
• 3 tbsp cornstarch
• 2 tbsp neutral oil (for frying)
• 1 tbsp toasted sesame seeds
• 2 tbsp green onions (optional garnish)(optional)

Instructions

1. 1

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

2. 2

   Cook (20 min): Heat neutral oil in a skillet over medium-high heat. Fry chicken in a single layer (work in batches if needed) until crisp and cooked through, 8–10 minutes, turning as needed.

3. 3

   Make glaze: In a bowl, mix gochugaru, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

4. 4

   Toss and finish: Reduce heat to medium. Pour glaze into the skillet and toss the chicken until evenly coated and glossy, 6–8 minutes. Sprinkle with toasted sesame seeds (and green onions if using) and serve immediately.