This recipe for dakgangjeong (a variation of Korean fried chicken) comes from Korean Bapsang. Super crispy chicken nuggets in sweet, spicy sauce.

The Chicken

1 lb boneless, skinless chicken thigh cut into 1.5″ to 2″ nuggets
1T mirin
1/2t minced garlic
1/2t minced ginger
1/4t salt
Black pepper to taste
~1/2c corn starch

Combine chicken with mirin, garlic, ginger, salt and pepper. Let sit for 30 minutes (make sauce!). Thoroughly coat chicken with corn starch and place on a wire rack. Let chicken sit for 10 minutes to hydrate the corn starch. Fry chicken in two batches for 3 minutes in 1″ of 330F veg oil. Let fried chicken stand for 5~10 minutes and return fry oil to 330F. Fry the chicken a second time for 2~3 minutes, until golden brown. Place in a bowl lined with paper towels to wick away excess oil.

The Sauce

1T soy sauce
3T mirin
2T vinegar (white, apple cider, rice)
1T gochujang
3T honey
2T brown sugar
2t sesame oil
1t minced garlic
1t minced ginger
Black pepper to taste

Combine all ingredient in a nonstick sauce pan over medium heat. Bring to a simmer and reduce until sauce is thick and syrupy. Remove from heat.

The Garnish

1T sesame seeds
1 green onion, sliced thin

Remove paper towels from bowl with the chicken. Add sauce and toss to coat. Put on a plate and sprinkle with sesame seeds and green onions.