Korean Fried Chicken (Dakgangjeong)
Ingredients
- • 1 kg chicken wings or drumettes
- • 120 g cornstarch
- • 60 g all-purpose flour
- • 180 ml cold water
- • 60 ml soy sauce
- • 30 ml rice wine or mirin
- • 45 ml gochujang (Korean chili paste)
- • 60 ml honey
- • 50 g brown sugar
- • 4 cloves garlic
- • 15 g fresh ginger
- • 15 ml sesame oil
- • 1 L vegetable oil for frying
- • 15 g sesame seeds
- • 2 item green onions
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
