Crispy Korean Dakgangjeong: A Flavorful Feast
Experience the irresistible crunch and savory taste of Korean Dakgangjeong, a popular fried chicken dish. This recipe provides detailed instructions for achieving perfectly crispy chicken wings.
Equipment Needed
- Cutting board
- Large bowl
- Large skillet or deep fryer
- Tongs
- Wire rack
Ingredients
- 3.50 poundsChicken Wings(Cut into bite-sized pieces)
- 0.50 teaspoonKosher Salt
- 0.50 teaspoonGround Black Pepper
- 1.00 teaspoonMinced Ginger
- 0.66 cupPotato Starch
- 4.00 clovesMinced Garlic
- 3.00 piecesDried Red Chili Peppers(Optional, for spice)
- 0.25 cupSoy Sauce
- 0.50 cupRice Syrup
- 1.00 tablespoonWhite Vinegar
- 1.00 tablespoonMustard(Optional)
- 1.00 tablespoonBrown Sugar
- 1.00 tablespoonSesame Seeds(Toasted)
- 4.00 cupsCooking Oil(Grapeseed, Vegetable, or Peanut)
- 0.33 cupPeanuts(Optional)
Instructions
Prepare the chicken: Cut off wing tips and halve wings. Season with salt, pepper, and ginger.
Estimated time: 5 minutes
Coat the chicken: Dredge each wing in potato starch, ensuring even coverage.
Estimated time: 10 minutes
Prepare the sauce: In a pan, combine garlic, chili peppers (if using), soy sauce, rice syrup, vinegar, mustard, and brown sugar.
Estimated time: 5 minutes
Heat the oil: Heat cooking oil in a large pot or deep fryer to 350°F (175°C).
Estimated time: 10 minutes
Fry the chicken: Carefully add the coated wings to the hot oil and fry for 12-15 minutes, turning occasionally.
Estimated time: 15 minutes
Drain and rest: Remove the chicken from the oil and drain on a wire rack.
Estimated time: 5 minutes
Fry again (optional): Reheat oil and fry the chicken for another 10-15 minutes for extra crispiness.
Estimated time: 15 minutes
Fry peanuts (if using): Fry peanuts until golden brown.
Estimated time: 5 minutes
Combine and serve: Reheat the sauce. Add the chicken and peanuts (if using) to the sauce and toss to coat.
Estimated time: 5 minutes
Serve immediately, garnished with sesame seeds.
Estimated time: 2 minutes