Korean-Style Yang-Nyum Fried Chicken Breast

Cut the chicken breast into bite-sized pieces and pat dry. In a large bowl, mix the plain flour, cornflour, baking powder, a pinch of salt and black pepper. In a separate bowl, stir together the gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, ginger and sesame oil until smooth.

Add the chicken pieces to the flour mixture and toss thoroughly until every piece is evenly coated. Shake off the excess flour and place the coated chicken on a plate or tray. Leave it to rest for 5–10 minutes so the coating hydrates slightly and adheres better during frying.

Heat the cooking oil in a deep frying pan or wok over medium-high heat. Fry the chicken in batches so the pan is not overcrowded, turning as needed, for about 4–5 minutes until deeply golden, crisp and cooked through. Transfer to a wire rack or kitchen paper while you fry the remaining chicken.

Carefully pour away excess frying oil and wipe the pan if needed. Add the prepared sauce mixture to the pan over medium heat. Bring it to a gentle simmer and cook for 2–3 minutes, stirring frequently, until the sauce becomes glossy and slightly thickened.

Add the crispy fried chicken to the hot sauce. Toss quickly and thoroughly so every piece is coated in a shiny layer of yang-nyum sauce. Cook for another 1–2 minutes, just long enough for the sauce to cling to the chicken without softening the coating too much.

Transfer the glazed chicken to a serving plate. Scatter over the sesame seeds and sliced spring onions. Serve immediately while crisp and hot, with steamed rice and, if you like, pickled radish, cucumber or kimchi on the side.