Gochu-gangjeong

Ultra-crispy chicken bites glazed in a shiny, sticky red sauce. The fermented heat of gochujang balances with sweet honey, finished with the aromatic scent of toasted sesame oil.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 601
• Protein: 28 g
• Carbs: 39 g
• Fat: 37 g

Ingredients

• 500 g White chicken ( cut into cubes )
• 100 g Corn starch ( for coating )
• 750 ml Peanut oil ( for frying )
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 2 tbsp Honey
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 pinch Gray sea salt
• 2 tbsp Corn syrup

Instructions

1. Chicken preparation

   Cut the chicken breast into regular 2 cm cubes. Salt lightly.

2. Dry coating

   Toss the pieces in cornstarch. They should be completely white and dry to the touch, with no wet spots.

3. First fry

   Dip the chicken in peanut oil at 160°C. Remove the pieces as soon as they are firm but still pale. Drain on a rack.

4. Second fry

   Heat the oil to 190°C. Re-fry the chicken. The crust should become golden and sound dry and hard under a fork.

5. Sauce reduction

   In a skillet, mix the gochujang, soy sauce, honey, corn syrup, minced garlic, ginger, and rice vinegar. Heat until the sauce coats the spoon and bubbles vigorously.

6. Final glazing

   Toss the crispy chicken into the sauce. Stir vigorously so that each piece is glazed. Finish with sesame oil, sesame seeds, and sliced green onion.

Chef's tips

• Double frying is non-negotiable to achieve that crunch that stands up to the sauce.
• Don't overcrowd the fryer; work in small batches to keep the oil temperature stable.

Storage

Eat immediately. The chicken loses its crunch as it cools down in the sauce.