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. 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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