Korean Fried Chicken

1: Coat the cubed chicken breast thoroughly with cornflour.

2: In a pan, mix the light soy sauce and water, then add honey and gochujang paste.

3: Cook the glaze on low heat, stirring until it lightly bubbles, and let it reduce for 3-4 minutes until thickened.

4: Prepare the pickled cucumbers by slicing them thinly and mixing with light soy sauce, rice vinegar, garlic powder, and optional chili flakes.

5: Serve the fried chicken drizzled with the glaze and side with pickled cucumbers.