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spicy garlic dakgangjeong - korean lunchbox

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(5)

futuredish.com
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Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Chop chicken breasts into bite-sized pieces.

Step 2

Place the chicken pieces into a mixing bowl. Add Minced Garlic (1/2 Tablespoon), Mirim (1 Tablespoon), Salt (few pinches), Black Pepper (few cracks). Mix it all together with your hands. Then set it aside for at least 15-20 minutes.

Step 3

Dice 1/2 a chili pepper into small pieces.

Step 4

Take out a bowl and mix: Soy Sauce (1 Tablespoon), Gochujang Paste (1 Tablespoon), Ketchup (1 Tablespoon), Oligodang Syrup or Honey (1 Tablespoon). Give a thorough mix.

Step 5

Add-in the diced chili pepper to the marinade as well. Then give a final mix.

Step 6

Cut-off the stem parts from the garlic cloves. If there are any large cloves, cut them in half as well.

Step 7

Place the marinated chicken pieces into a plastic or Ziploc bag. Add in Starch Powder (3-4 Tablespoons). Twist the bag and give it a thorough shake. Make sure all the pieces get an even coating.

Step 8

Place the frying pan on a MEDIUM heat. Once the pan is hot, place in the water (1/4 cup). Then add in the garlic cloves. Stir-fry around until the water in the pan evaporates.

Step 9

Once the water is almost gone, reduce to a MEDIUM-LOW heat (important!)

Step 10

Move the garlic cloves to one side. Add some vegetable oil in - not too much.

Step 11

Now add the chicken pieces onto the frying pan (you can add a few more dashes of oil as needed).

Step 12

Let the chicken pieces fry until they start to get golden browning on one side. Then use a spatula and stir-fry the chicken around until they get cooked through.

Step 13

Now add in the spicy marinade sauce. Stir-fry the chicken in the spicy glaze until it is well coated (about 1 minute!)

Step 14

Bon Appetit y'all - Serve with Rice!

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