dakgangjeong - sweet & spicy crispy korean chicken

Ingredients For dakgangjeong - sweet & spicy crispy korean chicken

• CHICKEN
• 1 lb

  chicken breasts, cut into 1 1/2-inch pieces
• 1/2 c

  buttermilk
• 2 lg

  cloves garlic, pressed
• 1/2 Tbsp

  fresh ginger, minced
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/4 tsp

  ground himalayan sea salt
• 1/2 c

  cornstarch (substitute unbleached all-purpose flour or potato starch)
• oil, for frying
• jasmine rice, for serving
• 2 Tbsp

  coarsely chopped peanuts, for garnish
• 1 Tbsp

  chopped green onions (green parts only), for garnish
• SAUCE
• 1/4 c

  shaoxing cooking rice wine (substitute mirin)
• 3 Tbsp

  rice vinegar
• 2 Tbsp

  low-sodium soy sauce
• 1 - 1 1/2 Tbsp

  gochujang (hot pepper paste)
• 1/4 c

  honey, or more to taste
• 1/4 c

  brown sugar, such as demerara
• 1 Tbsp

  sesame oil
• 2 lg

  cloves garlic, pressed
• 1/2 Tbsp

  fresh ginger, minced
• freshly ground black pepper, to taste (i always used mixed peppercorns)