Yangnyeom chicken

Method

Cut chicken thighs into bite-sized pieces and season with salt and pepper. Coat thoroughly in cornstarch, shaking off excess. Heat oil to 170°C and fry chicken in batches until golden and cooked through, about 6-7 minutes per batch, then drain on kitchen paper. In a separate pan, warm 1 tablespoon of oil over medium heat and sauté minced garlic until fragrant. Add gochugaru and stir constantly for 30 seconds to bloom the spice. Pour in soy sauce, rice vinegar, sesame oil, sugar and water, stirring well to combine and dissolve the sugar. Add the fried chicken to the sauce, tossing gently to coat evenly, and simmer for 2-3 minutes until the sauce slightly thickens and clings to the chicken. Transfer to a serving dish and garnish with sesame seeds and spring onions.