Dakgangjeong

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• ¾ cup cornstarch
• ¼ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups vegetable oil for frying
• 3 tbsp soy sauce
• 3 tbsp corn syrup or honey
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean red chili paste)
• 2 cloves minced garlic
• 1 tsp sesame oil
• ¼ cup water
• 3 tbsp toasted sesame seeds
• ¼ cup crushed roasted peanuts
• 2 tbsp thinly sliced green onion

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces, about 1.5 inches. Pat dry with paper towels.

2. 2

   In a shallow bowl, combine cornstarch, flour, salt, and black pepper.

3. 3

   In a separate bowl, whisk together soy sauce, corn syrup, vinegar, gochujang, garlic, sesame oil, and water. Set glaze aside.

4. 4

   Heat vegetable oil in a large, heavy-bottomed pot or wok to 350°F. Use a thermometer to monitor temperature.

5. 5

   Working in batches, coat chicken pieces in the cornstarch mixture, shaking off excess. Carefully place in hot oil.

6. 6

   Fry for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

7. 7

   Let oil return to 350°F between batches. Once all chicken is fried, fry a second time for 1-2 minutes for extra crispness.

8. 8

   Heat glaze in a large skillet over medium heat for 1-2 minutes until it simmers.

9. 9

   Add the fried chicken to the glaze and toss quickly to coat all pieces evenly.

10. 10

    Transfer to a serving platter and sprinkle with sesame seeds, crushed peanuts, and green onion.

11. 11

    Serve immediately while hot and crispy.

Tools you’ll need

• paper towels
• two shallow bowls
• large heavy-bottomed pot or wok
• candy/deep-fry thermometer
• slotted spoon
• large skillet
• serving platter
• whisk

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