Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Ingredients

• 1 tablespoon rice wine if not using milk
• 1/3 cup potato starch or corn starch
• oil for deep frying
• 1 pound boneless skinless chicken thigh and/or breast
• 1/2 cup milk optional
• 1/4 teaspoon salt
• pinch pepper
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger

Sauce

• 1 tablespoon soy sauce
• 3 tablespoons rice wine or mirin
• 2 tablespoons apple cider vinegar or rice wine vinegar
• 1 tablespoon gochujang Korean red chili pepper paste
• 3 tablespoons honey or corn or rice syrup
• 2 teaspoons sesame oil
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• pinch pepper
• 1 to 2 tablespoons coarsely chopped peanuts or seeds
  
  
  

Instructions

1. Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional.Dakgangjeong (Sweet Crispy Chicken)
2. Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it stand for 20 to 30 minutes.
3. Source Blog>>https://www.koreanbapsang.com/dakgangjeong-sweet-crispy-chicken_16

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