Dakgangjeong
닭강정
Crunchy fried chicken pieces glazed in a sticky, sweet and spicy sauce.
Serves 4
Prep 20 min
Cook 25 min
Ingredients
- 1.5 lb boneless chicken thighs, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup potato starch
- 1/2 cup water
- 4 cups vegetable oil for frying
- 3 tablespoons gochujang
- 3 tablespoons rice syrup or honey
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 cloves garlic, minced
- 2 tablespoons chopped peanuts
Steps
Step 1. Season the chicken with the salt and pepper. Toss with the starch and water until each piece is coated in a thick batter.
Step 2. Heat the oil to 340°F in a deep pot. Fry the chicken in batches for 6 minutes, until golden and cooked through (165°F). Drain on a rack.
Step 3. Raise the oil to 375°F and fry all the chicken again for 2 minutes, for extra crunch. Drain.
Step 4. Simmer the gochujang, syrup, soy sauce, sugar, and garlic in a wide pan for 2 minutes, until sticky.
Step 5. Toss the chicken in the sauce, sprinkle with peanuts, and serve right away.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.