Korean Fried Chicken (Dakgangjeong)
Instructions
- 1
Pat chicken pieces completely dry with paper towels and season with salt and pepper. Let sit at room temperature for 20 minutes.
- 2
In a large bowl, whisk together cornstarch and flour. Gradually add cold water while whisking until you have a smooth, thin batter.
- 3
For the sauce, mince garlic and grate ginger. In a small saucepan, combine soy sauce, rice wine, gochujang, honey, brown sugar, garlic, and ginger. Simmer over medium heat for 5-7 minutes until thickened. Stir in sesame oil and set aside.
- 4
Heat oil in a deep pot or fryer to 340°F (170°C). Dip each chicken piece in batter, allowing excess to drip off.
- 5
Fry chicken in batches for 6-8 minutes until light golden. Remove and drain on a wire rack.
- 6
Increase oil temperature to 375°F (190°C). Fry chicken a second time for 2-3 minutes until deep golden brown and crispy.
- 7
Working quickly, toss hot fried chicken in the prepared sauce until evenly coated.
- 8
Transfer to a serving plate and sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Chef's Note
"This Korean fried chicken is pure magic - impossibly crispy on the outside with a sticky-sweet glaze that hits every flavor note. Don't be intimidated by the double-frying technique; it's what creates that signature crunch that'll have everyone asking for your secret."
