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Korean Fried Chicken (Dakgangjeong) - Sweet and Crunchy
This recipe is a quick and easy version of Korean fried chicken known as Dakgangjeong. It features double-fried chicken wings coated in a sweet, tangy, and slightly spicy sauce with a crunchy texture that stays crispy even the next day. Perfect for parties, potlucks, or casual gatherings, this dish pairs wonderfully with beer and guarantees compliments!
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Cost Breakdown
Critical Success Points
- • Prepare Chicken Wings
- • Season Chicken
- • Coat Chicken with Potato Starch (First Layer)
- • Add More Potato Starch (Second Layer)
- • Heat Oil for Frying
- • First Fry - Fry Chicken Pieces
- • Second Fry - Crisp the Chicken
- • Prepare Sauce
- • Add Sauce Ingredients
- • Combine Chicken and Sauce
Safety Warnings
- • Be cautious of hot oil splatter during frying.
- • Use a thermometer to monitor oil temperature to prevent overheating.
- • Remove chili seeds carefully to avoid irritation.
- • Handle knives carefully when cutting chicken.
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