Dakgangjeong: Sweet and Crunchy Korean Fried Chicken

Ingredients

• 2 pounds Chicken wings (drumettes and flats) (Split the piece at the joint.)
• 0.5 teaspoon Salt (To season chicken)
• to taste Freshly ground black pepper (To season chicken.)
• 1 teaspoon Fresh ginger (Grated or finely minced)
• 2/3 cup Potato starch (For coating chicken, you can substitute with cornstarch.)
• Enough for deep frying Grapeseed oil (Perfect for frying chicken)
• 4 cloves Garlic cloves (Finely minced for sauce)
• 2 pieces Dried red chilies (Seeds removed to reduce heat; optional but recommended.)
• 1/4 cup Soy sauce (For the sauce)
• 1/2 cup Mulyeot (Korean rice syrup) (Sweetener for the sauce; can be replaced with corn syrup or honey.)
• 1 tablespoon Rice vinegar (To achieve tanginess in the sauce.)
• 1 tablespoon Mustard sauce (Imparts a distinctive flavor to the sauce; optional.)
• 1 tablespoon Brown sugar (To add sweetness and a glossy finish to the sauce.)
• 1/4 cup Peanuts (Quickly pan‑fried for garnish and added crispness; optional.)
• 1 teaspoon Sesame seeds (For garnish)

Instructions

1. Prepare the chicken wings for cooking.

   If the wings aren’t already split, cut them in half at the joint. Rinse the chicken pieces under cold water a few times to clean them, then pat them dry thoroughly with paper towels to remove any excess moisture.

   Time: PT10M

2. Season the chicken

   Place the chicken pieces in a mixing bowl. Season with ½ teaspoon salt, freshly ground black pepper to taste, and 1 teaspoon grated fresh ginger. Using your hands, toss the chicken until it is evenly coated.

   Time: PT5M

3. Dust the chicken with potato starch (first coating)

   Add 1/3 cup potato starch to the bowl. Dredge each chicken piece individually, coating it lightly and evenly with the starch to prevent clumping.

   Time: PT5M

4. Incorporate additional potato starch for the second coating.

   Add an additional 1/3 cup of potato starch to the bottom of the bowl. Toss the chicken pieces in the starchy, watery mixture, coating them thoroughly for an even, slightly thicker layer.

   Time: PT5M

5. Heat the oil for frying.

   Fill a deep‑fry pot with grapeseed oil, leaving a depth of roughly 3–4 inches for proper submersion. Heat the oil until it reaches 175 °C (350 °F).

   Time: PT10M

   Temperature: 175°C

6. First Fry – fry the chicken pieces.

   Cook the breaded chicken pieces in small batches, ensuring the pan isn’t crowded. Fry them for roughly 12 minutes at 175 °C, or until the meat is fully cooked and the crust is crisp and golden. Transfer to paper towels to drain.

   Time: PT12M

   Temperature: 175°C

7. Second Fry – Crisp the Chicken

   Reduce the heat slightly to about 160 °C (320 °F). Return the chicken pieces to the hot oil and fry again until the coating is very crunchy and golden‑brown, about 5–8 minutes, turning as needed for even crispness. Remove and drain on paper towels.

   Time: PT8M

   Temperature: 160°C

8. Fry the peanuts (optional)

   Using the same hot oil, fry 1/4 cup of peanuts for about 30 seconds, until they turn pale and crisp. Remove them and drain on paper towels. Watch out, as the oil may splatter.

   Time: PT1M

   Temperature: 160°C

9. Prepare the sauce.

   Warm 2 Tbsp of oil in a small saucepan over medium heat. Toss in minced garlic and deseeded dried red chilies. Sauté, stirring, until aromatic, roughly 1–2 minutes.

   Time: PT3M

   Temperature: Medium heat

10. Combine the sauce ingredients.

    Combine 1/4 cup soy sauce, 1/2 cup mulyeot (Korean rice syrup), 1 tablespoon rice vinegar, 1 tablespoon mustard sauce (optional), and 1 tablespoon brown sugar in the saucepan. Reduce the heat, stirring until the sugar dissolves and the mixture is well incorporated. Simmer gently until the sauce lightly thickens and gains a glossy sheen, about 3–5 minutes.

    Time: PT5M

    Temperature: Low heat

11. Fold the chicken into the sauce.

    Place the double‑fried chicken pieces and, if desired, the fried peanuts into the saucepan. Toss thoroughly to ensure every piece is evenly coated with the sauce, then finish by sprinkling sesame seeds on top.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

25g

Fat

25g

Fiber

2g