Korean Fried Chicken (Dakgangjeong)
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This crispy, crunchy, spicy Korean fried chicken, known as Dakgangjeong, is incredibly delicious and perfect for any party. It's a newer, easier version of a classic recipe that guarantees to be a crowd-pleaser.
00:45:00 total
Serves 4
medium
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Ingredients
- chicken wings - watch the video to see (cut in half, washed)
- salt - 1/2 teaspoon
- ground black pepper - to taste
- ginger - 1 teaspoon (minced)
- potato starch - 2/3 cup (can use corn starch)
- grapeseed oil - watch the video to see (for frying)
- garlic - 1 1/2 tablespoons (minced)
- dried red pepper - watch the video to see (optional, seeds removed)
- soy sauce - 1/4 cup
- mulyeot (Korean corn syrup) - 1/2 cup
- vinegar - 1 tablespoon
- mustard sauce - 1 tablespoon (optional)
- brown sugar - 1 tablespoon
- peanuts - watch the video to see (optional)
- sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare the Chicken: Season chicken wings with salt, ground black pepper, and minced ginger. Coat each piece lightly with potato starch.
- First Fry: Heat grapeseed oil in a pot and fry the chicken for 12 minutes until crispy. Remove and set aside.
- Second Fry: Lower the heat slightly and double fry the chicken to enhance crunchiness. Fry until golden brown and crunchy.
- Prepare the Sauce: In a separate pan, heat 2 tablespoons of cooking oil and sauté minced garlic and dried red pepper. Add soy sauce, mulyeot, vinegar, mustard sauce, and brown sugar. Stir until combined.
- Combine Chicken and Sauce: Toss the fried chicken in the sauce until evenly coated. Optionally, add peanuts for extra crunch.
- Serve: Garnish with sesame seeds and serve immediately.
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