Dakgangjeong Sweet Crispy Korean Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken thigh and/or breast
02 -
1/2 cup milk (optional)
03 -
1/4 teaspoon salt
04 -
Pinch freshly ground black pepper
05 -
1/2 teaspoon minced garlic
06 -
1/2 teaspoon minced ginger
07 -
1 tablespoon rice wine (use only if not using milk)
08 -
1/3 cup potato starch or corn starch
09 -
Oil, for deep frying
→ Sauce
10 -
1 tablespoon soy sauce
11 -
3 tablespoons cooking rice wine (Mirin or similar)
12 -
2 tablespoons apple cider vinegar or rice vinegar
13 -
1 tablespoon gochujang (Korean red chili pepper paste) or 1 extra tablespoon soy sauce for mild version
14 -
3 tablespoons honey, oligo syrup, rice syrup, or corn syrup (use 4 tablespoons if using syrup)
15 -
2 teaspoons sesame oil
16 -
2 tablespoons brown sugar
17 -
1 teaspoon minced garlic
18 -
1 teaspoon grated ginger
19 -
Pinch freshly ground black pepper
→ Garnish
20 -
1 to 2 tablespoons coarsely chopped peanuts or seeds
# Instructions:
01 -
Trim any visible fat and cut the chicken into bite-sized pieces.
02 -
If using, soak the chicken pieces in milk for at least 30 minutes in the refrigerator. Drain well. Combine with salt, pepper, rice wine (if not using milk), garlic, and ginger. Marinate for 20 to 30 minutes.
03 -
Place all sauce ingredients in a saucepan and stir to combine. Bring to a boil over medium heat. Once bubbling, reduce to medium-low and simmer until slightly thickened, about 3 to 4 minutes. Remove from heat.
04 -
Dredge each marinated chicken piece thoroughly in potato starch or corn starch, ensuring an even coating.
05 -
Pour approximately 2.5 centimeters (1 inch) of oil into a heavy-bottomed, narrow, and deep pan. Heat the oil to 165°C (330°F). Fry the chicken in two batches to prevent crowding, cooking each batch for about 3 minutes until light golden brown. Transfer to a wire rack or paper towel-lined plate.
06 -
Allow the oil to return to 165°C (330°F). Fry all par-cooked chicken together for 1 to 2 minutes until deeply golden and crisp. Drain well.
07 -
Rewarm the prepared sauce over medium-low heat. Add fried chicken pieces and gently toss to coat evenly.
08 -
Transfer to a serving plate and garnish with coarsely chopped peanuts or seeds. Serve immediately while hot and crisp.
# Notes:
01 -
Double frying ensures extra crispy texture and minimizes oil absorption.