Korean•indulgent
Korean Fried Chicken (Dakgangjeong)
This soy garlic Korean fried chicken recipe is crispy sweet, spicy, and sticky—perfect with cold beer and definitely worth breaking out the frying oil!
- Prep time
- 45 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds chicken tenders, wings, drumsticks and/or thighs ((we used: 1¼ pounds chicken breast and 1¾ pounds chicken wings)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil ((toasted))
- 2 tablespoons water
- 1/3 cup potato starch
- 1/3 cup panko breadcrumbs
- 2 tablespoons water
- 4-5 cups vegetable oil ((for frying, can also use canola or peanut oil))
- 2 tablespoons vegetable oil
- 1 small shallot ((finely minced))
- 7 cloves garlic ((minced)
- 3 dried chili peppers ((optional))
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon gochujang
- 1 tablespoon Dijon mustard
- 2 tablespoons toasted sesame seeds ((optional))
Instructions
- 1
Marinate and dredge the chicken:
- 2
Fry the chicken for the first time:
- 3
Make the glaze:
- 4
Re-fry chicken and toss in sauce: