Dakgangjeong | Crispy Korean Street Food Chicken

Pat the chicken thighs dry and cut into bite-sized pieces. Finely grate the garlic and ginger. Mix half of the grated garlic and ginger with salt and pepper into the chicken and let marinate for 10 minutes.

Slice the spring onions into fine rings. Roughly chop the peanuts and toast them briefly in a dry pan.

For the sauce, mix the remaining garlic and ginger in a pan with Gochujang, soy sauce, honey, cane sugar, and rice vinegar. Simmer gently over medium heat for approx. 2 to 3 minutes until the sauce thickens and turns glossy. Remove from heat and stir in the sesame oil.