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Korean Fried Chicken (Dakgangjeong)

Korean Fried Chicken (Dakgangjeong)

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 700 g chicken wings or boneless thigh
  • 1/2 cup potato starch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • neutral oil for frying
  • 3 tbsp gochujang
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tbsp sesame seeds
  • 2 scallions sliced

Method
 

  1. Pat the chicken very dry, season with salt and pepper, then toss in potato starch to coat.
  2. Heat oil to 160°C and fry the chicken in batches for 7–8 minutes; remove and rest 5 minutes.
  3. Meanwhile, simmer the gochujang, honey, soy sauce, vinegar and garlic until glossy; keep warm.
  4. Raise the oil to 190°C and fry the chicken a second time for 3–4 minutes until deep golden and crisp.
  5. Toss the hot chicken in the warm glaze, then finish with sesame seeds and scallions.

Notes

For extra crunch, let the starch-coated chicken sit 10 minutes before the first fry.