Description
Sweet & Crispy Korean Fried Chicken (Easy Dakgangjeong Recipe)
Ingredients
Scale
- 1½ pounds boneless chicken thighs, cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon rice wine (or dry white cooking wine)
- ⅔ cup potato starch (or cornstarch)
- Vegetable oil, for deep frying
- 1 tablespoon soy sauce
- 2 tablespoons rice syrup (or honey/corn syrup)
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon gochujang (Korean chili paste)
- Roasted peanuts or sesame seeds
Instructions
- Mix chicken with salt, pepper, and rice wine. Let rest 10 minutes.
- Combine all sauce ingredients in a bowl and set aside.
- Add potato starch to chicken and mix until evenly coated.
- Fry chicken at 330–350°F (165–175°C) for 3–4 minutes until lightly golden. Remove and drain.
- Fry again for 2–3 minutes until deep golden and crispy.
- Heat sauce until bubbling, add chicken, and toss gently to coat.
- Garnish with sesame seeds or peanuts and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg