Dakgangjeong – Fried Chicken
1. Cut off the tip of each chicken wing and chop the wing in half. after this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
2. Put the chicken in a bowl and mix with 1/2 tsp kosher salt, 1 tsp minced ginger, and 1/2 tsp ground black pepper using your hand.
3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. squeeze each wing to press the coating to it tightly.
To make the sweet, spicy and sticky sauce
4. Heat a large non-stick skillet or wok over medium high heat. add 2 tbsp cooking oil, 4 cloves of minced garlic, and 3-4 dried red chili pepper cut crosswise into 1/3 inch pieces (optional).
5. Stir with a wooden spoon until fragrant for about 30 seconds.
6. Add 1/4 cup soy sauce, 1/2 cup rice syrup / corn syrup, 1 tbsp white vinegar, and 1 tbsp mustard sauce (optional). stir with a wooden spoon and let it bubble for a few minutes.
7. Add 1 tbsp brown sugar and continue stirring. remove from the heat. set aside.
Fry the chicken
8. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
9. See if the oil’s ready by dipping a test wing into it. if the oil bubbles, it’s hot enough to start frying. slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
10. Take the wings out of the oil and shake them off in a strainer. turn off the heat, and let the wings sit for a few minutes.
11. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs.
12. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like shown in the video. if you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.
Coating the fried chicken with the sauce
13. When the chicken is done, reheat the sauce until it bubbles.
14. Add the hot chicken and mix well with a wooden spoon to coat.
15. Remove from the heat and transfer the coated chicken to a large platter. sprinkle some sesame seeds over top and serve immediately.
16. This chicken won’t lose its crunchiness, even by the next day. you don’t need any dipping sauce, but it goes well with baek-kimchi.
1. You can use either potato starch or corn starch.
2. You can either use rice syrup or corn syrup. choice is yours.
3. Use of mustard sauce is optional.