Ingredients:

For the chicken:

    1.3 lbs boneless, skinless chicken breast

    2 tablespoons cornstarch

    1/2 teaspoon salt

    1/4 teaspoon black pepper

For the marinade:

    3 tablespoons soy sauce

    2 tablespoons honey

    2 tablespoons rice vinegar

    1 tablespoon sesame oil

    1 clove garlic, grated

    1 cm ginger, grated

    1/2 teaspoon ground chili

    1/4 teaspoon black pepper

For the sauce:

    1 tablespoon soy sauce

    3 tablespoons mirin (or rice wine)

    2 tablespoons sesame oil

    2 tablespoons apple cider vinegar

    2 tablespoons brown sugar

    1 pinch black pepper

    3 tablespoons honey

    1 tablespoon ketchup with chili seasoning (or gochujang)

    1 teaspoon garlic and ginger

For frying:

    Oil for frying

For serving:

    Sesame seeds

Instructions:

    Cut the chicken breast into bite-sized pieces.

    In a bowl, mix together the cornstarch, salt, and pepper. Dredge the chicken pieces in the mixture.

    In another bowl, mix together the marinade ingredients. Add the chicken pieces and coat them in the marinade. Let stand in the refrigerator for at least 30 minutes, or up to overnight.

    Heat oil in a pan to 330°F (165°C). (If you don't have a thermometer, put a pinch of cornstarch in the oil. If it sinks and then floats back up, the oil is hot enough.)

    Fry the chicken pieces until golden brown, then remove them to a plate lined with paper towels.

    In a pan, mix together the sauce ingredients. Bring to a boil, then simmer for about 3 minutes, until thickened.

    Add the chicken pieces to the sauce and coat them.

    Serve the dakgangjeong sprinkled with sesame seeds.

Tips:

    You can double fry the chicken pieces for extra crispiness.

    You can adjust the taste of the sauce to your preference.

    You can serve dakgangjeong with rice, noodles, or salad.

Enjoy!