Shishito Pepper Dakgangjeong (Kkwari Gochu Dakgangjeong)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the shishito peppers, onion, and dried chili peppers into 3 cm lengths, halve the garlic, and slice the daepa.
2. Cut the chicken thighs into 4 x 4 cm pieces, toss with the white pepper, and coat with the batter ingredients.
3. Heat a pan over low heat with cooking oil, then add the prepared dried chili peppers, garlic, and daepa and stir-fry to infuse the oil.
4. Add the battered chicken thighs and pan-fry, like deep-frying, until golden, then add the onion and stir-fry until translucent.
5. Turn up to high heat, add the seasoning sauce and stir-fry quickly, then add the shishito peppers, stir-fry for 10 seconds, and remove.
6. Sprinkle with sesame seeds to finish.