Dakgangjeong
Ingredients
- 600 gChicken leg (boneless and cut into pieces)
- 100 gPotato starch (for dredging)
- 750 mlPeanut oil (for frying)
- 3 tbspKorean soy sauce
- 2 tbspgochujang
- 3 tbspHoney
- 1 tbspRice vinegar
- 3 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspsesame seeds
- 30 gPeanut (crushed)
Method
Ultra-crispy fried chicken coated in a dark red, glossy, and sticky glaze. The chili heat is balanced by honey sweetness and fragrant ginger.
- 1
Cut chicken into 3 cm pieces. Season with ginger and minced garlic. The meat should be well coated.
- 2
Dredge each piece in potato starch. Press firmly so the powder sticks and forms a dry crust.
- 3
Heat oil to 160°C. Fry chicken in small batches. Remove when light golden and the crust starts to harden.
- 4
Increase oil heat to 190°C. Fry chicken again for 2 minutes. It should be golden brown and sound hollow when tapped.
- 5
In a pan, heat soy sauce, gochujang, honey, and vinegar. Let it bubble until the sauce coats the back of a spoon.
- 6
Toss chicken into the boiling sauce. Stir quickly to glaze every piece. Finish with peanuts and sesame seeds.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The chicken loses its crunch as it cools.
