Chicken Breast Kangjeong (Korean Sweet Crispy Chicken)

Cut the chicken breast into bite-sized pieces.

Season the chicken breast pieces with salt and pepper.

Coat evenly with starch powder.

Pour cooking oil into a pan and heat over medium heat.

Cook the chicken breast pieces as if frying until golden brown.

In a separate bowl, mix the sauce ingredients (soy sauce, oligosaccharide syrup, garlic, vinegar, water).

Add the cooked chicken breast to the sauce and mix well to coat evenly.

Stir-fry until the sauce thickens and fully coats the chicken.