Korean Fried Chicken (Dakgangjeong): Double-Fried Bliss!
Craving Korean Fried Chicken recipes? My Dakgangjeong is double-fried perfection! Crispy, sticky, & packed with flavour. Forget takeout, make this tonight!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 teaspoon (5ml) baking powder
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1/2 cup (120ml) cold water
- Vegetable oil or Canola oil, for frying (enough to fill pot to 3 inches (7.6cm))
- 2 tablespoons (30ml) gochujang (Korean chili paste)
- 2 tablespoons (30ml) honey or corn syrup
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) brown sugar
- 1 tablespoon (15ml) minced garlic
- 1/2 teaspoon (2.5ml) ground ginger
- 1/4 teaspoon (1.25ml) red pepper flakes (optional, for extra heat)
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons sesame seeds
- Chopped green onions (optional)
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