Dakgangjeong = Crunchy Korean fried chicken

Another first … trying out this recipe of fried chicken Korean style. Can serve these not just for the family, but also for guests. Suitable for picnics and even parties. Though I think if I were to use the rice syrup it would taste better. Unfortunately, I could not find any in the store so had to make do with whatever available.

The ingredients are easy enough.



Chicken wings = 1 kg cut into 2 and washed clean
1/2 tsp salt
1/2 tsp black pepper
1 tsp minced ginger

All the above are mix together thoroughly.

Use 2/3 cup of either potato starch or corn starch. Pour into a plate or bowl. Then coat the chickens one by one with the potato starch.

Next, deep fry the chicken. Fry all of the chickens then re-fry the chickens again till golden brown (Lower the heat during the 2nd fry). This is to ensure the chickens will remain crunchy even when it is cold.

Sauce :

4 cloves of garlic – minced
4 dried chilies (remove seeds) – cut about 2 inch in length (this is optional but I like it cos it gives a mild spicy taste to the chickens)

Pour 2 tbsp of oil, fry the garlic and dried chillies. Using low heat, add in 1/3 cup of soy sauce, 1/2 cup of rice syrup (I use honey instead), 1 tbsp of vinegar.

Stir well in low heat and finally add 1 tbsp of brown sugar. Let the sauce simmer for awhile till it thickens slightly. Finally add in the chickens.. Sitr and mix well. Serve in a plate and sprinkle some sesame seeds on top. Time to crunch away 🙂





2 thoughts on “Dakgangjeong = Crunchy Korean fried chicken

  1. Wow…the chicken looks so scrumptious! Must be peppery spicy sweet kan busu! Oh and your new ‘apartment’ is soooo pretty! I like!


    1. Busu buat terlebih soy sos hehee… Tapi rasa kalo btl ikut resipe shld be peppery spicy and sweet gitu… Panas2 mkn btl lah rangup, nasib gigi masih kuat hehee 😛


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