Dakgangjeong Crispy Chicken (Print Version)
Crispy, sweet Korean chicken covered in glossy, tangy glaze and showered with peanuts for a crush of flavor.
# Ingredients:
→ Chicken
01 -
Oil for deep frying
02 -
45 grams potato starch or corn starch
03 -
1 tablespoon rice wine (leave out if soaking in milk)
04 -
0.5 teaspoon minced ginger
05 -
0.5 teaspoon minced garlic
06 -
Pinch of black pepper, freshly cracked
07 -
0.25 teaspoon salt
08 -
120 millilitres milk (totally optional)
09 -
450 grams chicken thighs or breast, boneless and skin removed
→ Sauce
10 -
Pinch of black pepper, freshly cracked
11 -
1 teaspoon grated ginger
12 -
1 teaspoon minced garlic
13 -
2 tablespoons brown sugar
14 -
2 teaspoons sesame oil
15 -
3 tablespoons honey, oligo syrup, rice syrup, or corn syrup, but bump up to 4 tablespoons if sticking with syrup
16 -
1 tablespoon gochujang (spicy Korean chili paste), or toss in an extra tablespoon of soy sauce if you don't want heat
17 -
2 tablespoons apple cider vinegar or rice vinegar
18 -
3 tablespoons cooking rice wine, like mirin
19 -
1 tablespoon soy sauce
→ Garnish
20 -
1 or 2 tablespoons roughly chopped peanuts or your seeds of choice
# Steps:
01 -
Pop the sauced chicken onto a plate, sprinkle with your chopped peanuts or seeds, and eat up while it's crispy and hot.
02 -
Warm the sauce gently over medium-low. Toss in all the fried chicken and give them a good stir to coat everything.
03 -
Bring the oil back up to 165°C again. Dump in all the half-cooked chicken at once and fry 1-2 minutes till super crunchy and browned. Get rid of extra oil.
04 -
Heat about 2.5cm of oil in a sturdy deep pan to 165°C. Fry the chicken in two groups for around 3 minutes each until pale gold. Let them rest on paper towels or a rack.
05 -
Roll each piece of marinated chicken in potato or corn starch. Make sure they're totally covered.
06 -
Throw all the sauce pieces into a small pot. Mix, let it come to a boil using medium heat, then keep it down to simmer 3 or 4 minutes until it's just a bit thick. Stop the heat.
07 -
If using milk, soak the chicken pieces in it for at least half an hour in the fridge and drain them well. Add pepper, ginger, garlic, salt, and rice wine (but only if you skipped the milk). Give it all a 20 to 30 minute rest with that stuff on.
08 -
Get rid of any extra fat from the chicken, then cut it up into little chunks you can eat easily.
# Notes:
01 -
Frying twice makes the outside crazy crispy, plus it helps everything soak up less oil and keeps it light.