Cheongyang Chili Chicken

Cut the Chicken thighs into approximately 4cm pieces and pat them thoroughly dry with paper towels.

In a bowl, marinate the Chicken thighs with Salt, Black pepper, 5g of Fresh ginger, 10g of Garlic, and Mirin. Mix well and let it rest for at least 20 minutes.

Prepare the sauce: In a separate saucepan, combine Gochujang, Gochugaru, Soy sauce, Rice vinegar, Corn syrup, the remaining 5g of Fresh ginger, the remaining 5g of Garlic, and Cheongyang chili peppers. Add 50g of Cold water to thin the sauce slightly.