Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into bite-sized pieces and set aside in a bowl.

2. 2

   Mince 3 cloves of garlic and finely grate 2 cm piece of fresh galangal, then combine them with 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil to create the sauce.

3. 3

   Toss the cut chicken with 2 tablespoons of the prepared sauce mixture and let it marinate for 15 minutes at room temperature.

4. 4

   Lightly dredge the marinated chicken pieces in 0.5 cup of cornstarch, ensuring each piece is evenly coated.

5. 5

   Heat 0.5 cup of vegetable oil in a large skillet or wok over medium-high heat until shimmering, then flash-fry the chicken in batches for 2-3 minutes per batch until golden brown and cooked through, transferring to a wire rack to drain.

6. 6

   Pour off excess oil from the skillet, leaving approximately 1 tablespoon, then add the remaining sauce mixture to the pan and bring it to a gentle simmer for 1 minute.

7. 7

   Return all the flash-fried chicken to the skillet, toss gently to coat completely with the sauce, and cook for another 1-2 minutes until the sauce slightly thickens and adheres to the chicken.

8. 8

   Garnish the Dak-galangal Bokkeum with 2 sliced green onions and 1 teaspoon of toasted sesame seeds before serving hot.