Crunchy Korean Fried Chicken (Dakgangjeong)
ID: 8bc05da3...
This recipe is for a crispy, crunchy, sweet and spicy Korean fried chicken called Dakgangjeong. By using a double-frying method, the chicken wings stay incredibly crispy for a long time and are coated in a delicious, sticky, garlic-soy glaze.
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🍳 Cooking Flow
Cut chicken wings in half, rinse, and drain. → Season chicken with salt, pepper, and ginger, then coat thoroughly in potato starch in two stages. → Double-fry the chicken in hot oil until they are deeply golden brown and crunchy. → Boil the glaze ingredients (garlic, red chili, soy sauce, rice syrup, vinegar, mustard, and brown sugar) in a large pan. → Toss the fried chicken and peanuts in the glaze, garnish with sesame seeds, and serve.
Cooking Steps
Brief Cooking Order
Cut chicken wings in half, rinse, and drain. → Season chicken with salt, pepper, and ginger, then coat thoroughly in potato starch in two stages. → Double-fry the chicken in hot oil until they are deeply golden brown and crunchy. → Boil the glaze ingredients (garlic, red chili, soy sauce, rice syrup, vinegar, mustard, and brown sugar) in a large pan. → Toss the fried chicken and peanuts in the glaze, garnish with sesame seeds, and serve.
Introduction
This recipe is for a crispy, crunchy, sweet and spicy Korean fried chicken called Dakgangjeong. By using a double-frying method, the chicken wings stay incredibly crispy for a long time and are coated in a delicious, sticky, garlic-soy glaze.
Step 1
Cut the 3.5 pounds of chicken wings in half at the joint, separating them into flat wingettes and drumettes.
Step 2
Wash the cut chicken wings in cold water a couple of times, then drain thoroughly using a strainer.
Step 3
In a large bowl, mix the chicken wings with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp minced ginger. Mix well by hand.
Step 4
Coat the seasoned chicken wings with potato starch. Add 1/3 cup first and coat each piece lightly. Then, add another 1/3 cup and coat thoroughly to ensure a dry, even crust.
Step 5
Heat 4 cups of grape seed oil in a deep pot or fryer over high heat.
Ingredients List
Important Notes
Using potato starch (or cornstarch) instead of flour helps achieve a lighter, crunchier crust.
Double frying is the secret to making the chicken wings stay crunchy, even until the next day.
Make sure to drain the washed chicken wings thoroughly so that the starch adheres properly and doesn't become too soggy.
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