Dakgangjeong (닭강정)

Name: Dakgangjeong
Total time: 43 min
Yield: 4
Cuisine: Korea
Ingredients: 450 g boneless, skinless chicken thighs; 120 ml milk; 0.25 tsp salt; to taste black pepper; 0.5 tsp garlic; 1 tsp ginger; 4 tbsp rice wine; 80 ml potato starch; to taste vegetable oil; 1 tbsp soy sauce; 3 tbsp mirin; 2 tbsp apple cider vinegar; 1 tbsp gochujang; 3 tbsp honey; 2 tsp sesame oil; 2 tbsp brown sugar; to taste chili pepper; 2 tbsp peanuts

Korea

Sweet‑spicy Korean fried chicken in a crispy crust, coated with a glossy sauce made from soy sauce, honey and gochujang. Double‑fried and glazed with aromatic sauce.

Ingredients

450 g boneless, skinless chicken thighs
120 ml milk
0.25 tsp salt
to taste black pepper
0.5 tsp garlic
1 tsp ginger
4 tbsp rice wine
80 ml potato starch
to taste vegetable oil
1 tbsp soy sauce
3 tbsp mirin
2 tbsp apple cider vinegar
1 tbsp gochujang
3 tbsp honey
2 tsp sesame oil
2 tbsp brown sugar
to taste chili pepper
2 tbsp peanuts

Steps

Remove visible fat and cut the chicken thighs into bite‑size pieces.
If desired, soak the chicken pieces in milk for at least 30 minutes in the refrigerator.
Drain the liquid, mix the chicken with salt, black pepper, rice wine, minced garlic and ginger. Let marinate for 20–30 minutes.
In a saucepan combine soy sauce, mirin, apple cider vinegar, gochujang, honey, sesame oil, brown sugar, garlic, ginger, chili pepper and peanuts. Bring to a boil, then simmer 3–4 minutes until slightly thickened.
Coat each chicken piece in potato starch to cover it evenly.
Pour vegetable oil into a pan (about 2.5 cm deep) and heat to 165 °C. Fry the chicken in batches for 2‑3 minutes until lightly golden, then place on a rack.
Reheat the oil to 165 °C and quickly fry the chicken again for 1‑2 minutes until bright golden.
Warm the sauce, add the fried chicken and toss thoroughly until each piece is coated with sauce.