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Dakgangjeong: Sweet and Crunchy Korean Fried Chicken
This quick‑and‑easy take on Korean fried chicken, Dakgangjeong, showcases double‑fried chicken wings smothered in a sweet‑tangy, mildly spicy glaze that stays crunchy and crisp even the next day. Ideal for parties, potlucks, or casual get‑togethers, it pairs perfectly with a cold beer and is sure to earn compliments!
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Cost Breakdown
Critical Success Points
- • Prepare chicken wings
- • Season the chicken
- • Dredge the chicken in potato starch (first coating)
- • Add extra potato starch (second layer)
- • Heat the oil for frying.
- • First Fry – Fry the chicken pieces.
- • Second Fry – Achieve a Crispy Exterior on the Chicken
- • Prepare the sauce
- • Combine the sauce ingredients
- • Mix the chicken with the sauce.
Safety Warnings
- • Watch out for hot oil splatter while frying.
- • Employ a thermometer to keep a close eye on the oil’s temperature, preventing it from overheating.
- • Carefully remove the chili seeds to prevent irritation.
- • Handle knives with care when slicing chicken.
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