Dakgangjeong: Korean Crispy Chicken | Spicy Street Food

Cut the chicken thigh fillets into bite-sized 2-3 cm pieces. Place in a bowl, then toss with the salt, freshly ground black pepper, and beaten egg.

In another bowl, mix together the cornstarch and plain flour. Thoroughly coat the chicken pieces in the flour mixture so that an even layer covers them completely.

In a pan, warm the finely grated garlic and ginger in sesame oil for about half a minute until fragrant.