Authentic Dakgangjeong Korean Fried Chicken

Ingredients

• 500 grams Chicken thigh meat, bite-sized
• 0.5 cup Potato starch or cornstarch
• 1 tablespoon Gochujang (Korean chili paste)
• 2 tablespoons Soy sauce
• 3 tablespoons Rice syrup or honey
• 1 tablespoon Minced garlic
• 0.5 teaspoon Ginger powder
• 1 tablespoon Rice wine or Mirin
• 3 cups Vegetable oil for frying
• 1 teaspoon Toasted sesame seeds(optional)
• 1 tablespoon Crushed peanuts(optional)

Instructions

1. 1

   Season the chicken pieces with salt, black pepper, ginger powder, and rice wine; let marinate for 15 minutes.

2. 2

   Coat the marinated chicken thoroughly with potato starch, pressing firmly to ensure a thick layer.

3. 3

   Heat oil to 340°F (170°C) and fry the chicken in batches for 5 minutes until light golden; remove and drain.

4. 4

   Increase oil heat to 375°F (190°C) and fry the chicken a second time for 2-3 minutes until very crunchy and brown.

5. 5

   In a large pan, combine gochujang, soy sauce, rice syrup, minced garlic, and a splash of water over medium heat.

6. 6

   Simmer the sauce until it bubbles and thickens slightly into a sticky glaze.

7. 7

   Add the fried chicken to the pan and toss quickly to coat every piece evenly in the sauce.

8. 8

   Remove from heat and garnish with toasted sesame seeds and crushed peanuts before serving.