Korean-Style Sweet and Sour Dakgangjeong Recipe

In a large bowl, season chicken fillet chunks with salt and coarsely ground black pepper. Sprinkle in flour, cornstarch, and water and stir until chicken pieces are lightly battered. 

Heat enough oil in a wok over medium heat for deep frying, about 2 inches deep in the center. Add half the battered chicken and fry until just cooked through. Remove chicken from the oil and cook the second batch. When the second batch is cooked through, return the first batch of chicken pieces to the oil. Increase the heat to High, and cook the chicken until golden brown and crispy. Remove from the heat and set aside.     

While the chicken cooks, in a saucepan over medium-low heat, combine gochujang, vinegar, honey, soy sauce, garlic, ginger, and red pepper flakes. Bring to a boil then simmer until the mixture has thickened to a thick syrup consistency. 

Transfer the thickened sauce to a large bowl. Add cooked chicken and toss with the sauce until coated. Serve sprinkled with sesame seeds and garlic bits.