Korean

Dakgangjeong (Sweet Crispy Fried Chicken)

Name: Dakgangjeong (Sweet Crispy Fried Chicken)
Total time: 45 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 2 lbs boneless chicken thighs, cut into 1-inch pieces; 3/4 cup potato starch; 1/3 cup honey or rice syrup; 3 Tbsp soy sauce and 2 Tbsp gochujang; 5 cloves garlic, minced, plus oil for frying

Bite-size double-fried chicken lacquered in a sticky, sweet-and-garlicky glaze for an addictively crunchy Korean street-food favorite.

45 minutes

Serves 5

Snack

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Season the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1 Tbsp grated ginger, then toss thoroughly in the potato starch until each piece is dry and well coated.

2
Heat 3 inches of neutral oil to 330 degrees F and fry the chicken in batches for 6 to 7 minutes until pale gold, then remove and rest for 5 minutes.
3
Raise the oil temperature to 360 degrees F and fry the chicken a second time for 3 to 4 minutes until deeply golden and shatteringly crisp, then drain on a rack.
4
In a wide skillet, simmer the honey, soy sauce, gochujang, minced garlic, 1 Tbsp vinegar, and 2 Tbsp water for 2 minutes until glossy and slightly thickened.
5
Add the hot fried chicken to the glaze and toss quickly over medium heat until evenly coated and sticky.
6
Scatter with chopped peanuts and toasted sesame seeds, and serve immediately while still crunchy.

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