Imagine biting into a piece of chicken that’s so crispy it practically shouts with delight—like the crackle of a campfire on a chilly night. Korean fried chicken, with its double-fried crunch and sticky-sweet glaze, is the stuff of legend, and this recipe? Oh, it’s like a love letter to your taste buds. I remember the first time I tried it, during a late-night wander through Seoul’s bustling streets, and every bite since has been a delicious echo of that adventure.
Steps
- Prepare the chicken by cutting the wings in half and discarding the tips, leaving you with 24 to 26 pieces. Mix the chicken in a bowl with salt, minced ginger, and black pepper until well coated.
- Coat each piece of chicken thoroughly in potato starch, pressing the starch firmly onto the chicken wings. Ensure each wing is evenly covered for a crispy texture.
- To make the sauce, heat oil in a skillet over medium-high heat and sauté minced garlic and red chili peppers (if using) until fragrant. Stir in soy sauce, rice syrup, vinegar, and mustard (if desired), allowing the mixture to bubble for a few minutes.
- Add brown sugar to the sauce, stirring until dissolved, and then remove the pan from the heat. Set the sauce aside for later use.
- For the first fry, heat 4 cups of oil in a pan. Test the oil’s readiness by dipping a wing into it; if it bubbles, it’s ready. Fry the chicken wings in batches for 12 to 13 minutes until they are golden, then drain and let them rest.
- Reheat the oil and fry the chicken a second time for 12 to 15 minutes until they achieve a deep golden brown and are very crispy. If using peanuts, fry them separately until light golden.
- Warm the sauce again until it bubbles, then add the freshly fried chicken and peanuts, tossing to coat them evenly.
- Transfer the coated chicken to a serving platter, sprinkle with sesame seeds, and serve immediately. Enjoy with pickled radishes or white kimchi for an authentic touch.
Ingredients
- 3½ pounds chicken wings (approximately 1.6 kg), cleaned and drained
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced ginger
- ? cup potato starch or corn starch
- ? cup peanuts (optional)
- 4 cloves garlic, minced
- 3 to 4 large dried red chili peppers, seeds removed and cut into ? inch pieces (optional)
- ¼ cup soy sauce
- ½ cup rice syrup or corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon mustard (optional)
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- Grapeseed oil, or alternatively vegetable or peanut oil
FAQ
- What is dakgangjeong and how is it different from other types of fried chicken?
- Dakgangjeong is a Korean fried chicken dish known for its crispy and crunchy texture. Unlike some other fried chicken recipes, this version uses potato starch for coating instead of a batter, resulting in a lighter but still crunchy exterior. The sauce, which can be made quickly without ginger slices, gives it a sweet and spicy flavor.
- What ingredients are optional in this Korean fried chicken recipe?
- The peanuts and dried red chili peppers are optional in this recipe. They can be included if you want to add extra flavor and spice, but the dish will still be delicious without them.
- Can I make this dish in advance, and how should I store it?
- Yes, this crispy chicken can be made in advance. It retains its crunchiness even the next day, and you can store it in the refrigerator for up to three days. No dipping sauce is necessary, but it pairs well with white kimchi and pickled radishes.
- What type of oil is best for frying this chicken?
- The recipe suggests using grapeseed oil, vegetable oil, or peanut oil for frying. These oils have high smoke points, making them suitable for deep frying the chicken until it achieves a golden brown and crispy texture.
- What are some recommended pairings for dakgangjeong?
- This Korean fried chicken is often enjoyed with pickled radishes, known as chicken-mu, and it pairs perfectly with beer, a combination called “chi-maek” in Korean, meaning “chicken and beer.
Tips
- For an extra crispy texture, ensure each chicken wing is thoroughly coated and pressed tightly with potato starch before frying.
- To maintain the chicken’s crunchiness, fry the wings in two stages: first fry for about 12 to 13 minutes, let them rest, and then fry again for another 12 to 15 minutes until golden brown.
- If you’re using peanuts, fry them separately using a slotted spoon or small mesh strainer to avoid overcooking and ensure they are a light golden brown.
- Pair the chicken with pickled radishes (chicken-mu) or white kimchi for a refreshing contrast to the spicy and sweet flavors.
Equipment
- Large Non-Stick Skillet or Wok – Useful for making the sauce without sticking.
- Deep Fry Thermometer – To ensure the oil reaches the correct temperature for frying.
- Wire Rack – For draining excess oil from the fried chicken.
- Large Frying Pan or Deep Fryer – For deep frying the chicken wings.
- Mesh Strainer or Slotted Spoon – For frying peanuts if using.