Dakgangjeong - Sweet & Spicy Crispy Korean Chicken | Just A Pinch Recipes

Name: Dakgangjeong - Sweet & Spicy Crispy Korean Chicken | Just A Pinch Recipes
Total time: 30 min
Ingredients: ## CHICKEN; 1 pound(s) chicken breasts, cut into 1 1/2-inch pieces; 1/2 cup(s) buttermilk; 2 large cloves garlic, pressed; 1/2 tablespoon(s) fresh ginger, minced; freshly ground black pepper, to taste (i always use mixed peppercorns); 1/4 teaspoon(s) ground himalayan sea salt; 1/2 cup(s) cornstarch (substitute unbleached all-purpose flour or potato starch); oil, for frying; - jasmine rice, for serving; 2 tablespoon(s) coarsely chopped peanuts, for garnish; 1 tablespoon(s) chopped green onions (green parts only), for garnish; ## SAUCE; 1/4 cup(s) shaoxing cooking rice wine (substitute mirin); 3 tablespoon(s) rice vinegar; 2 tablespoon(s) low-sodium soy sauce; 1 - 1 1/2 tablespoon(s) gochujang (hot pepper paste); 1/4 cup(s) honey, or more to taste; 1/4 cup(s) brown sugar, such as demerara; 1 tablespoon(s) sesame oil; freshly ground black pepper, to taste (i always used mixed peppercorns)

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Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic,...

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Ingredients

## CHICKEN
1 pound(s) chicken breasts, cut into 1 1/2-inch pieces
1/2 cup(s) buttermilk
2 large cloves garlic, pressed
1/2 tablespoon(s) fresh ginger, minced
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 teaspoon(s) ground himalayan sea salt
1/2 cup(s) cornstarch (substitute unbleached all-purpose flour or potato starch)
oil, for frying
- jasmine rice, for serving
2 tablespoon(s) coarsely chopped peanuts, for garnish
1 tablespoon(s) chopped green onions (green parts only), for garnish
## SAUCE
1/4 cup(s) shaoxing cooking rice wine (substitute mirin)
3 tablespoon(s) rice vinegar
2 tablespoon(s) low-sodium soy sauce
1 - 1 1/2 tablespoon(s) gochujang (hot pepper paste)
1/4 cup(s) honey, or more to taste
1/4 cup(s) brown sugar, such as demerara
1 tablespoon(s) sesame oil
freshly ground black pepper, to taste (i always used mixed peppercorns)