Dakgangjeong

Ultra-crispy fried chicken coated in a dark red, glossy, and sticky glaze. The chili heat is balanced by honey sweetness and fragrant ginger.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 725
• Protein: 29 g
• Carbs: 37 g
• Fat: 55 g

Ingredients

• 600 g Chicken leg ( boneless and cut into pieces )
• 100 g Potato starch ( for dredging )
• 750 ml Peanut oil ( for frying )
• 3 tbsp Korean soy sauce
• 2 tbsp gochujang
• 3 tbsp Honey
• 1 tbsp Rice vinegar
• 3 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp sesame seeds
• 30 g Peanut ( crushed )

Instructions

1. Chicken prep

   Cut chicken into 3 cm pieces. Season with ginger and minced garlic. The meat should be well coated.

2. Dry coating

   Dredge each piece in potato starch. Press firmly so the powder sticks and forms a dry crust.

3. First fry

   Heat oil to 160°C. Fry chicken in small batches. Remove when light golden and the crust starts to harden.

4. Second fry

   Increase oil heat to 190°C. Fry chicken again for 2 minutes. It should be golden brown and sound hollow when tapped.

5. Sauce reduction

   In a pan, heat soy sauce, gochujang, honey, and vinegar. Let it bubble until the sauce coats the back of a spoon.

6. Final glazing

   Toss chicken into the boiling sauce. Stir quickly to glaze every piece. Finish with peanuts and sesame seeds.

Chef's tips

• Double frying is non-negotiable to get that crunch that stands up to the sauce.
• Don't overcrowd the fryer, or the temperature will drop and the chicken will get greasy.

Storage

Eat immediately. The chicken loses its crunch as it cools.