Korean Sweet Spicy Dakgangjeong

Cut 600 g boneless chicken thigh into even bite-size pieces, then season with 0.8 teaspoon salt and 0.5 teaspoon black pepper.

Let it stand for 10 minutes so the seasoning reaches the surface evenly before coating.

Add the 120 g potato starch in portions and press it onto every piece until no wet patches remain.

Shake off excess starch lightly so the coating stays thin, even, and able to crisp instead of turning pasty.

Heat 900 ml frying oil to 170°C and add the chicken without crowding the pieces.

Fry for 4 minutes, until the coating turns pale golden and the meat cooks through, then lift it out and rest briefly.

Raise the oil to 185C and fry the chicken a second time for 1 minute 30 seconds.

When the crust feels firm and the frying sound lightens, drain it and check that the thickest piece is cooked through.

Put 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 3 tablespoons corn syrup, and 1 tablespoon soy sauce in a pan.

Simmer over medium-low heat until thick enough to cling thinly to a spoon instead of running off.

Turn off the heat before adding the fried chicken to the glaze, then toss quickly and finish within 20 seconds.

Serve as soon as the pieces look thinly glossy, before trapped steam softens the crust.