Empty My Fridge
How to make Korean Fried Chicken (Dakgangjeong, 닭강정)
Ingredients
- Boneless1 lb
- Milk½ cups
- Salt¼ tsp
- Pinch pepper
- Garlic · minced1 ½ tsp
- Ginger · minced, grated1 ½ tsp
- Shaoxing wine4 tbsp
- Potato starch⅓ cups
- Oil for deep frying
- Soy sauce1 tbsp
- Apple cider vinegar2 tbsp
- Gochujang1 tbsp
- Honey3 tbsp
- Sesame oil2 tsp
- Brown sugar2 tbsp
- Peanut · coarsely chopped1–2 tbsp
- Corn syrup · minced2 tbsp
Instructions
- Trim visible fat and cut the chicken into bite-sized pieces.
- Optional: soak the chicken in milk in the fridge for at least 30 minutes, then drain well.
- Mix the chicken with salt, pepper, rice wine (only if you did not use milk), garlic and ginger. Let it sit for 20 to 30 minutes.
- Put all the sauce ingredients in a pan and stir well. Bring to a boil, then lower to medium-low and simmer for about 3 to 4 minutes until slightly thickened. Turn off the heat.
- Coat each piece of chicken well with potato starch or corn starch.
- Heat about 1 inch of oil in a heavy, deep pan to 330°F. Fry the chicken in two batches, one piece at a time, for about 3 minutes until light golden brown. Drain on a wire rack or paper towel.
- Reheat the oil to 330°F and fry the chicken again for about 1 to 2 minutes until golden brown. This can be done in one batch.
- Warm the sauce over medium-low heat, add the chicken and stir until evenly coated.
Summarized from Korean Bapsang's video. Watch it for the details.
More recipes with
GarlicGingerMilkBrown sugarPeanutGochujang
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