Korean Fried Chicken (Dakgangjeong) - Sweet and Crunchy

Ingredients

• 2 pounds Chicken wings (Cut in half at the joint)
• 0.5 teaspoon Salt (For seasoning chicken)
• to taste Ground black pepper (For seasoning chicken)
• 1 teaspoon Fresh ginger (Grated or finely minced)
• 2/3 cup Potato starch (For coating chicken; can substitute with corn starch)
• Enough for deep frying Grapeseed oil (Use for frying chicken)
• 4 cloves Garlic cloves (Minced for sauce)
• 2 pieces Dried red chili peppers (Seeds removed for less heat; optional but recommended)
• 1/4 cup Soy sauce (For sauce)
• 1/2 cup Mulyeot (Korean rice syrup) (Sweetener for sauce; can substitute with corn syrup or honey)
• 1 tablespoon Rice vinegar (For tanginess in sauce)
• 1 tablespoon Mustard sauce (Adds special flavor to sauce; optional)
• 1 tablespoon Brown sugar (For sweetness and shine in sauce)
• 1/4 cup Peanuts (Lightly fried for garnish and extra crunch; optional)
• 1 teaspoon Sesame seeds (For garnish)

Instructions

1. Prepare Chicken Wings

   Cut chicken wings in half at the joint if not pre-cut. Rinse the chicken pieces under cold water a couple of times to clean. Pat dry thoroughly with paper towels to remove excess moisture.

   Time: PT10M

2. Season Chicken

   Place the chicken pieces in a mixing bowl. Add 1/2 teaspoon salt, ground black pepper to taste, and 1 teaspoon grated fresh ginger. Mix well using your hands to evenly coat the chicken pieces.

   Time: PT5M

3. Coat Chicken with Potato Starch (First Layer)

   Add 1/3 cup potato starch to the bowl. Coat each chicken piece lightly and evenly with the starch one by one to avoid clumping.

   Time: PT5M

4. Add More Potato Starch (Second Layer)

   Add another 1/3 cup potato starch to the bottom of the bowl. Stir the chicken pieces in the starch and watery mixture at the bottom to coat them well, ensuring an even and slightly thicker coating.

   Time: PT5M

5. Heat Oil for Frying

   Pour grapeseed oil into a deep frying pot to a depth sufficient for deep frying (about 3-4 inches). Heat the oil to 175°C (350°F).

   Time: PT10M

   Temperature: 175°C

6. First Fry - Fry Chicken Pieces

   Fry the coated chicken pieces in batches to avoid overcrowding. Fry for about 12 minutes at 175°C until the chicken is cooked through and the coating is crispy and golden. Remove and drain on paper towels.

   Time: PT12M

   Temperature: 175°C

7. Second Fry - Crisp the Chicken

   Lower the heat slightly to about 160°C (320°F). Return the chicken pieces to the hot oil and fry again until the coating becomes very crunchy and golden brown, about 5-8 minutes. Turn pieces as needed for even crispiness. Remove and drain on paper towels.

   Time: PT8M

   Temperature: 160°C

8. Fry Peanuts (Optional)

   In the same hot oil, fry 1/4 cup peanuts for about 30 seconds until they turn white and crispy. Remove and drain on paper towels. Be careful as oil may splatter.

   Time: PT1M

   Temperature: 160°C

9. Prepare Sauce

   In a small saucepan, heat 2 tablespoons of cooking oil over medium heat. Add minced garlic and dried red chili peppers (seeds removed). Stir and cook until fragrant, about 1-2 minutes.

   Time: PT3M

   Temperature: Medium heat

10. Add Sauce Ingredients

    Add 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 to the saucepan. Lower heat and stir to combine and dissolve sugar. Cook until sauce thickens slightly and becomes shiny, about 3-5 minutes.

    Time: PT5M

    Temperature: Low heat

11. Combine Chicken and Sauce

    Add the double-fried chicken pieces and fried peanuts (if using) to the saucepan. Toss well to coat all pieces evenly with the sauce. Sprinkle with sesame seeds for garnish.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

25g

Fat

25g

Fiber

2g