Korean Spicy Chicken Dakgangjeong
Crispy, sticky, and sensationally spicy Korean fried chicken.
⏱️ 55 min🍽️ Serves 1
🔥 550 kcal💪 35g protein🍚 40g carbs🥑 28g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🥔½ cup potato starch
- 🍶2 tbsp soy sauce
- 🌶️2 tbsp gochujang (Korean chili paste)
- flakes1 tbsp gochugaru (Korean chili flakes)
- 🍯2 tbsp honey
- 🍚1 tbsp rice vinegar
- 🧄1 tbsp minced garlic
- 🫚1 tsp minced ginger
- 💧½ cup water
- 🌻3 cup vegetable oil for frying
- Sesam2 tbsp toasted sesame seeds
- 🧅2 tbsp chopped scallions
Pro tips
- For extra crispiness, ensure the chicken pieces are not overcrowded during frying.
- Adjust the amount of gochujang and gochugaru to your preferred spice level.
- A candy thermometer is highly recommended for maintaining accurate oil temperature for perfect frying.
- Serve with a side of steamed rice to soak up all the delicious sauce.
Method
- 1Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with potato starch until fully coated.
- 2In a separate bowl, whisk together soy sauce, gochujang, gochugaru, honey, rice vinegar, minced garlic, minced ginger, and water to create the sauce.
- 3Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry chicken in batches for 5-7 minutes until golden brown and cooked through. Remove and drain on a wire rack.
- 4Increase oil temperature to 375°F (190°C). Fry chicken for a second time for 2-3 minutes until extra crispy and deep golden brown. Drain well.
- 5Pour the prepared sauce into a large pan or wok over medium heat. Bring to a simmer, stirring constantly, until it thickens slightly (about 2-3 minutes).
- 6Add the double-fried chicken to the pan with the sauce and toss quickly to coat every piece evenly.
- 7Serve immediately, garnished with toasted sesame seeds and chopped scallions.