Dakgangjeong

Ingredients

• 500 g Chicken thigh meat, bite-sized
• 0.5 cup Potato starch
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 3 tbsp Honey
• 1 tbsp Minced garlic
• 1 tbsp Rice wine or Mirin
• 2 cups Vegetable oil for frying
• 1 tbsp Crushed peanuts or sesame seeds(optional)

Instructions

1. 1

   Season chicken pieces with salt, pepper, and rice wine. Let sit for 10 minutes.

2. 2

   Coat the chicken thoroughly in potato starch, pressing firmly to ensure it sticks.

3. 3

   Heat oil to 350°F (175°C) and fry chicken in batches for 5 minutes until light golden. Remove and drain.

4. 4

   Increase oil heat to 375°F (190°C) and fry chicken a second time for 2-3 minutes until very crispy and brown.

5. 5

   In a separate pan, combine gochujang, soy sauce, honey, and garlic. Simmer over medium heat until bubbly and thickened.

6. 6

   Toss the fried chicken in the sauce until evenly coated.

7. 7

   Garnish with crushed peanuts or sesame seeds and serve immediately.