Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Method8 steps

1. 1

   Step 1: Remove any visible fat. Cut the chicken into bite sized pieces.

   Uses 1 lb boneless, skinless chicken thigh and/or breast

   
2. 2

   Step 2: Soak the chicken pieces in milk (1/2 cup) for at least 30 minutes in the fridge. This step is optional.

   Optional refrigerated milk soak, at least 30 minutes · 30 minUses Cut chicken, if selecting optional milk soak · 1/2 cup milk for optional chicken soak

   
3. 3

   Step 3: If you used the optional milk soak, drain the chicken well and discard the milk. Otherwise use the cut chicken directly. Mix with the chicken-seasoning 1/4 teaspoon salt, pinch black pepper, 1/2 teaspoon minced garlic and 1/2 teaspoon minced ginger, plus 1 tablespoon rice wine only if you skipped the milk soak. Let stand for 20–30 minutes.

   Chicken seasoning rest · 30 minUses Cut chicken if milk soak skipped · Milk-soaked chicken, drained, if selected · 1/4 tsp salt for chicken · 1 pinch black pepper for chicken · 1/2 tsp minced garlic for chicken · 1/2 tsp minced ginger for chicken · 1 tbsp rice wine for chicken, only if skipping milk soak

   
4. 4

   Step 4: Mix the sauce-group soy sauce (1 tbsp), cooking rice wine (3 tbsp), vinegar, gochujang (1 tbsp), honey (3 tbsp), sesame oil (2 tsp), brown sugar (2 tbsp), minced garlic (1 tsp), grated ginger (1 tsp) and pinch of black pepper in a pan. Bring to a boil, then reduce to medium-low and simmer about 3–4 minutes, until slightly thickened. Turn off the heat.

   Thicken sauce slightly · 4 minUses 1 tbsp soy sauce for sauce · 3 tbsp cooking rice wine (Mirim, Matsul or Mirin) for sauce · 2 tbsp apple cider vinegar or rice vinegar · 1 tbsp gochujang · 3 tbsp honey · 2 tsp sesame oil · 2 tbsp brown sugar · 1 tsp minced garlic for sauce

   
5. 5

   Step 5: Coat each chicken piece well with the potato (or corn) starch.

   Uses Seasoned chicken · 1/3 cup potato starch or cornstarch, with more if needed

   
6. 6

   Step 6: Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (330°F), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.

   First fry per batch · 3 minUses Starch-coated chicken · Oil for deep-frying, about 1-inch depth in the pan

   
7. 7

   Step 7: Reheat the same frying oil to 330°F. Fry the chicken again until golden and cooked through, about 1–2 minutes as a guide; continue if a piece needs more cooking. The source permits the second fry in one batch, provided the pan is not overcrowded.

   Second fry until golden and cooked through · 2 minUses First-fried chicken and retained hot frying oil

   
8. 8

   Step 8: Reheat the prepared sauce over medium-low heat. Add the twice-fried chicken and stir until every piece is coated. Finish with 1–2 tablespoons coarsely chopped peanuts or seeds.

   Uses Twice-fried chicken · Prepared glaze · 1–2 tbsp coarsely chopped peanuts or seeds