Food and Travel Magazine | Fried chicken and kimchi

Ingredients

• 20g light brown soft sugar
• 3tbsp dark soy sauce
• 2 garlic cloves, very finely chopped
• 2tbsp finely grated fresh ginger
• 1–2tsp chilli flakes, preferably Korean, to taste
• 2tbsp cornflour
• 1⁄2tsp freshly ground black pepper
• 700g boneless, skinless chicken (preferably thigh), diced
• 2tbsp vegetable oil
• 1 red onion, finely chopped
• 200g kimchi, sliced
• 1tbsp toasted sesame oil
• 1tbsp gochujang (Korean hot pepper paste)
• 1⁄2 bunch spring onions, trimmed and thinly sliced
• 1tbsp toasted sesame seeds