Wednesday, 2 April 2014

Dakgangjeong (Crispy crunchy fried chicken)

Been a while since we last had fried chicken.  For tonight's dinner, I chose Dakgangjeong (Crispy crunchy fried chicken).

Maangchi makes it looks so easy and thus I decided to go by her method.   I am always game for easy recipe as I don't want to slave myself over the stove.   I used chicken parts instead of chicken wings.

Didn't plan to use the air fryer as I was afraid that it won't brown nicely as other recipes.   Now looking back, I think air fryer will do the job as afterall, the sauce will coat the chicken and we won't be able to tell if it is brown nicely.

Verdict: The potato starch coating doesn't brown as easy as plain flour.  So do be careful not to over cook your chicken.  

The sauce goes really well with the chicken though and as what Maangchi claimed, it is indeed crispy!  I should have remember the sesame seeds too, I am sure it will taste even better with it.

Will definitely cook this again.

What you need:

500g chicken parts (24 pcs of chicken wings with drumlets)
½ tsp salt
½ tsp ground black pepper
1 tsp minced ginger

2/3 cup potato starch for coating


4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
¼ cup soya sauce
½ cup corn syrup (I omitted)
1 tbsp white vinegar
1 tbsp mustard (optional)
1 tbsp brown sugar
1 tablespoon sesame seeds

Grapeseed oil for frying (or vegetable oil, peanut oil)


Wash and clean chicken pcs.

Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.

Put 2/3 cup potato starch in a bowl and dip each chicken part in the powder to coat it, one by one. Squeeze them to press the coating to it tightly.

Deep fried chicken in hot oil for about 12 – 13 mins,  Remove and put on strainer. 

Reheat the oil and fry the chicken again for another 12 to 15 minutes until they all look golden brown. 

Remove and drain off oil.


Heat a large non-stick skillet or wok over medium high heat.

Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.  Fry until fragrant.

Add soy sauce, corn syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.

Add the brown sugar and continue stirring.

Coat the fried chicken with the sauce immediately.  Mix well.

Remove from the heat and transfer the coated chicken to a large platter.

Sprinkle some sesame seeds over top and serve immediately. 

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off feasts


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