Dakgangjeong

Prep Time: 20 minutes | Cook Time: 20 minutes Step 1: Cut boneless skinless chicken thighs into bite-sized 1.5-inch pieces. Toss with minced ginger, minced garlic, rice wine, salt, and black pepper. Marinate for 15 minutes, then dredge thoroughly in potato starch until heavily coated. Step 2: Prepare the sticky glaze: in a small saucepan, combine gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, water, and toasted sesame oil. Simmer over medium-low heat for 4 minutes until syrupy and bubbling. Step 3: Heat vegetable oil in a deep kadai or heavy pot to 175°C (350°F). Fry chicken pieces in batches for 5 minutes until pale golden. Drain on a wire rack for 5 minutes. Heat oil to 190°C (375°F) and double-fry the chicken for 2-3 minutes until deep golden brown and audibly crispy. Step 4: Immediately transfer hot double-fried chicken into a wide wok with the warm sticky glaze. Toss vigorously over medium heat for 45 seconds until every piece is glossy and candied. Scatter with roasted peanuts, sliced red chili, and toasted sesame seeds. Serve immediately with pickled radish.