Crispy Korean fried chicken glazed in a sticky, sweet, and spicy sauce. This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
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Remove any visible fat. Cut the chicken into bite sized pieces.
1
Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is optional.
2
Drain well. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it sit for 20 to 30 minutes.
3
In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
4
Coat each chicken piece well with the potato (or corn) starch.
5
Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (330°F), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
6
Reheat the oil to 330°F. Deep fry again until golden brown, about a minute or two. You can do the second frying in one batch.
7
Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.