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Extra crispy chicken with a side of sweet and spicy! This korean fried chicken is double fried for extra crisp. Once you make it, you’ll understand why.

Korean Fried Chicken Dakgangjeong

First off, if you’ve never had korean fried chicken before, you have not lived. It’s the crisp crunchiness of the chicken that gives it away. You wonder to yourself, why aren’t all fried chickens this delicious? I can’t answer that for you, but I can tell you that you will probably never fry chicken the same again.

This korean fried chicken is known as dakgangjeong, and for those who love it, is referred to as “KFC” (korean fried chicken). The sauce is filled with flavors of garlic and soy. It’s sweet, but not overpowering. A little spicy, but really, just perfect.

Most dakgangjeong sauces are a little stickier and sweeter, but I wanted to tone that down a bit. This recipe is modified from Maangchi’s here. (PS she’s my fave korean food blogger and has a great funny video about making KFC.)


  1. Wash the chicken wings and pat dry with paper towels. Make sure these are really dry.
  2. In a large bowl, toss your chicken around with the salt and pepper. Then, toss the chicken wings with 1 c flour. Make sure things are coated really nicely. If you need more flour, use it.
  3. Heat up a vat of oil to 350F. Cook the wings for 7 minutes. Remove from oil, set aside on paper towels (you will be frying them again, but first, let’s make the sauce).
  4. In a medium saucepan on medium-high, add about 2 T of oil. Toss in the garlic and ginger until fragrant. Careful not to burn the ingredients!
  5. Add the soy sauce, water, white sugar, red pepper flakes, vinegar, and mustard.
  6. Let the sauce come to a gentle boil. Then, add the brown sugar and let simmer on medium-low for about 5 minutes or until the sauce seems like it’s turned into a sauce. It will thicken as it cools, but not by too much. Set aside.
  7. Prepare any sides you’d like to have such as sliced cucumbers, sliced pickles, yoghurt, or anything else tasty.
  8. Heat the oil again to 350F. Cook wings for 7 minutes again. They should be really crispy.
  9. Let rest on paper towel for a minute before tossing the chicken in the sauce! You can toss in a big bowl, or directly in the saucepan you used to make the sauce.
  10. Eat and enjoy!
  • 3 1/2 lbs chicken wings
  • 1/2 t salt
  • 1 t black pepper
  • 1 T ginger, minced or microplaned
  • 1 c flour or cornstarch
  • 2 cloves of garlic, minced or microplaned
  • 2 T crushed red pepper flakes
  • 1/4 c soy sauce
  • 1/4 c white sugar
  • 1/4 c water
  • 1 T white vinegar
  • 1 T brown sugar (or white sugar if you don’t have it)
  • 1 T mustard
  • 3 T sesame seeds
  • Oil for frying
  • Sliced cucumbers tossed in sesame oil and sesame seeds to accompany (optional)
  • Sliced pickles to accompany (optional)
  • Greek yoghurt to accompany (optional)


This chicken is getting ready for a little oil bath! Mmm… crispy awaits. Flour Coated Chicken

Microplaning garlic and ginger is so much easier than mincing. If you do it right into the pan like I did, make sure not to burn the ingredients! Microplaning Ginger

This is what my sauce looks like done! Making Sauce

Wouldn’t this look great at a pot luck? The perfect side to a nice, juicy rack of ribs or bbq chicken. KFC Freshly Fried

Gorgeous pieces of perfectly fried chicken being tossed in a sweet garlicky soy sauce. Tossing KFC in Sauce

Plate the KFC however you’d like! This was my experimentation with running a fork through mustard and adding little sriracha dots. KFC Plated

Chongqing Chicken Wings

These wings are mind numbingly good… literally.

To make the seasoning:

  1. Combine sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom pods, whole cloves, salt, and cayenne pepper in a pan then toast for 5 minutes on medium heat while stirring regularly.
  2. Make mushroom powder by roughly chopping dashi and dried mushrooms then grinding in a mortar and pestle or better yet a coffee grinder just for spices.
  3. Mix with sugar and mushroom powder then grind.

Toasting Spices

Finished Seasoning

The wings are simple:

  1. In batches of about 10, fry for 8 minutes in vegetable oil at 350F.
  2. In a large mixing bowl, combine 2 T of the hot cooking oil you’re using to fry with and 1 T of seasoning. Add wings and toss until coated thoroughly.

Tossing Wings

Plated Wings

  • 4 lbs chicken wings
  • 2 T whole sichuan peppercorns
  • 2 T cumin seeds
  • 3 T fennel seeds
  • 3 star anise
  • 2 black cardamom pods
  • 1 t whole clove
  • 2 T sugar
  • 1 T kosher salt
  • 2 T cayenne pepper
  • 1 1” square dashi kombu
  • 1 oz stemmed, dried shiitake mushrooms

An easy, zesty broccoli salad that will leave your mouth watering for more.

Zesty Mouthwatering Broccoli Salad

This broccoli salad is so yummy and clean, and it can be made in about five minutes! The other beautiful thing is the salad can stay in the fridge for about 3 days and it gets more delicious with time marinating in all the yogurt and juices.

Giving you the recipe, but really you can toss anything you want in this. Substitute almonds for walnuts, add currants or cranberries, maybe a litle basil or cilantro… just have fun with it and play. The amount of yogurt and mayonnaise is important, but everything else can be adjusted to your liking. Sometimes, I even like to add a little pesto for a kick.


This recipe was inspired by Whole Foods broccoli salad from the deli.

  1. Toss the broccoli into a big mixing bowl. Cut down the broccoli into small, bite-sized florets. You don’t want big hunks of broccoli in there.
  2. Dump the rest of the ingredients into the bowl and mix. I prefer mixing with tongs so I can toss around the ingredients real good.
  3. Serve up immediately, or let marinate for a few hours. The broccoli can be made overnight and served the next day!
  • 1 package of broccoli florets (12oz)
  • 1/2 cup greek yoghurt
  • 2 T mayonnaise
  • 2 T yellow mustard (use whole grain if you have it)
  • Juice of 1 medium lemon
  • 1 c sliced almonds
  • 4 T horseradish (optional, but delicious)
  • 1 T red pepper flakes (optional)
  • Salt and pepper to taste


Fresh broccoli florets pre-cut for your convenience is the easiest way to win with this recipe. Fresh Broccoli

The ratio of “sauce to broccoli” is perfect for me because it does enough to marinate the broccoli without being overly sauced. The fact that the broccoli sauce is yoghurt based makes this much less heavy than 100% mayo based sauce. Broccoli Salad In Progress

This broccoli salad is easily transported for work lunches in a mason jar! It also looks great photographed this way. :) Broccoli Mason Jar

Wouldn’t this look great at a pot luck? The perfect side to a nice, juicy rack of ribs or bbq chicken. Broccoli Salad Being Made

This pot sticker dough is the perfect kind of chewy, frys up well, and is great when you get a late night craving!

Quick Pot Sticker Dough & Shortcuts

I love pot stickers, and when I don’t have store bought pot sticker wrappers, I get out the flour from my cabinet and make some!

Yes, my description does say “quick potsticker dough”, but as many of you know, you still need to let dough rest a bit for it to be awesome. That being said, this dough needs at least an hour to rest, so take note.


Everyone wants to eat lovely pot stickers, but you can come up with a ton of excuses not to make them.

  1. You: I don’t have a rolling pin. Me: Okay, use a wine bottle or a water glass!
  2. You: I don’t have a kitchenaid. Me: Okay, slap that dough around with your hands!
  3. You: I’ve never wrapped pot stickers. Me: Watch some YouTube videos because YOLO.
  4. You: I don’t have any filling. Me: You can literally stuff pot stickers with anything, including mac ‘n cheese. It’ll be fine, and delicious.

Filling Ideas

Do you have leftover chicken, turkey, taco meat, vegetables? Anything can be stirred up and stuffed into these pot stickers. Just add some salt, pepper, maybe some green onions, or bbq sauce, depending on how creative you feel.

Here’s my makeshift filling with some cold leftover chicken and green onions.

Makeshift Pot Sticker Filling - Chicken and Green Onions

Instructions for Pot Sticker Dough

This will make you about 20-30 potstickers, depending on how thin you make the wrappers. I adapted this recipe from The Flavor Bender.

  1. In a kitchen aid, add the flour and salt and mix.
  2. Put on the dough hook attachment and turn on low.
  3. Add boiling water slowly, then turn on medium.
  4. After a ball is formed, keep slapping around that dough for 2 minutes.
  5. Wrap dough in plastic wrap and let rest for 1 hour, but no more than 2 hours.
  6. Remove dough from plastic wrap and create small balls (about 1.5 inches in diameter). Take each little ball and roll out on a floured surface until thin.
  7. Take your filling and wrap it. Then, with your fingers, pinch the ends closed.
  8. Cook and enjoy with some dipping sauce! Read my tips below so you have more enjoyable pot sticker making experience.

Pot Sticker Wrapping Tips

When you wrap the pot stickers, make sure it’s a tight seal. Also, don’t overstuff your pot stickers.

To seal your pot stickers, make a motion with your fingers like you’re snapping your fingers to kind of twist the dough shut instead of just pushing the ends together. You can use water to line one side if it’s easier to create a bond between the dough.

It’s okay to have a little air in the middle of your pot sticker. You don’t want to pinch the dough all the way down to the filling. Leaving a little space between the filling and the closure allows juice to form and makes your pot stickers juicier.

Pot Sticker Cooking Tips

In a saucepan, turn the burner on to medium-high (maybe a 7/10) add a little bit of oil, then, when there is a light sizzling if you add a pinch of dough to test the heat of the oil, the oil is ready. If it’s sizzling like crazy or not sizzling at all, your oil is not the right temp.

Line your pot stickers up like a little spiral in the circle, with the ends of each in the middle. This is best so that the pot stickers cook evenly from the middle of the pan. Your pot stickers should sizzle for about 30 seconds before you add about 1 centimeter of water to the pan. Cover the pan, and let all the water evaporate. Watch this carefully so your pot stickers do not burn. At the point of water evaporation, your pot stickers should be fully cooked, so you should be checking the top of the skin to make sure it looks cooked. If it does not, you can add water a second time and repeat the same process.

Once the water is fully evaporated, uncover the pan and let the bottoms brown to the doneness you prefer. Once they are at the brown you desire, just give the pan a quick shake and the pot stickers should dislodge. If they do not dislodge, you might not have cooked them long enough! If they do not dislodge and they look way too done, then dislodge em yourself with a pair of chopsticks.

Sauce Tips

You don’t need pot sticker sauce. Here are some of my fave combos for random things I have in the fridge at any point in time. 1. Soy sauce, green onions, sesame oil, black vinegar 2. Black vinegar, sesame oil, sriracha 3. Sriracha and mayo 4. Sriracha 6. Yogurt and curry powder 7. BBQ sauce 8. BBQ sauce and yogurt 9. Worcestshire sauce and soy sauce

  • 2 1/4 cups all purpose flour
  • 1/2 cup boiling water
  • 1/2 teaspoon salt
  • Pot sticker filling (anything will suffice)


This is what your dough should look like rested. Dough Resting

Here’s a pot sticker being wrapped. Look how perfectly imperfect it is. You can be an artist too. Pot Sticker Being Wrapped

Who needs a rolling pin when you have a wine bottle? Works best when full. Wine Bottle Rolling Ping

Here’s how big your dough ball should be per pot sticker. Individual Pot Sticker Ball of Dough

Pot stickers fully wrapped and ready to be fried!

Pot Stickers Ready To Be Fried

Pot sticker sauce can be anything! This one is black vinegar, sesame oil, water, and green onions.

Pot Sticker Sauce

And here’s a last picture of my pot stickers after I’ve shaken the pan to dislodge em.

Pot Stickers in Pan

This dish embodies moist, juicy pulled pork accentuated with delicious garlic and caramelized onions.


You can plate carnitas many ways. Below is a simple plating.


If you want to get fancy, play with your food a little.



This serves 2-3 people with a bit of leftover.

  1. Preheat oven to 350°F.
  2. Chop onions into large chunks.
  3. Peel garlic, but leave whole.
  4. Cut pork into large chunks (1x3 inches).
  5. Combine pork, garlic, onions in a casserole dish. Add olive oil and coat ingredients thoroughly. Add salt and pepper to taste.
  6. Cover tightly with foil and bake for 2 hours.
  7. Remove from oven, flip the meat and bake uncovered for one hour.
  8. Remove from oven, pull meat with two forks and mix for a perfect pulled carnitas texture.
  9. Serve in tacos with a sprinkle of lime, cilantro, onion, jalapeno, and a pinch of queso fresco.


  1. When acquiring the pork, it’s not necessarily about the cut of meat that matters here. What matters is how fatty the meat is. So, when you’re at the grocery store, looking for a nice fatty cut of pork. This is more important than a specific cut. The fattier, the more delicious, but of course you can do a “healthier, leaner” version of this. It just won’t be as delicious.
  2. The casserole dish should fit all the ingredients snugly because you want all the juices to keep everything moist. If your casserole dish is too large, try a square baking dish.

Ready For Oven


This is what your delicious carnitas will look like as you pull it apart before consuming.


Serve your carnitas with a wide array of accoutrements


What a nice piece of pork should look like.

Raw pork

What your pork should look like at the 2 hour mark.

2 hour mark

Beautiful, colourful sides for your carnitas.


  • 2 lbs pork butt or shoulder
  • 1 large yellow onion or 2 small onions, cut into large chunks
  • 8 cloves garlic, whole, peeled
  • Salt and pepper to taste
  • 1/2 cup of olive oil
  • Romaine lettuce hearts or tortillas for carnitas tacos
  • 4 limes (to squeeze onto carnitas while eating)
  • Cilantro, jalapenos, and chopped onions for garnish
  • Optional: queso fresco, radish

The perfect garnish to brighten up any dish. Whether it’s a salad, tacos, or a simple afternoon snack, you’ll never regret having a mason jar full of these pink beauties waiting for you in the fridge.

Pickled Radish

Fresh radishes ready to be pickled.

Fresh Radish

Beautiful radishes being rained on with tart pickling juice.

Pouring Vinegar


  1. Clean and slice radishes to desired thickness.
  2. Add vinegar, salt, sugar, and peppercorns to a jar. Microwave for 1 minute, then stir until salt and sugar dissolves.
  3. Incorporate radishes into liquid and refrigerate for at least ~6 hours, however preparing the day before is best. If you’re in a pickle, 3 hours is okay too but they won’t be as lovely.
  • 2 bunches of radishes
  • 1 cup white vinegar
  • 2 tbsp salt
  • 1 tsp sugar
  • 10 black peppercorns


Mason jars are so beautiful when full of pickled things.

Pickling Juice

Mmm… those delicious radishes are waiting for you.

Radishes in mason jar

Radishes in mason jar

Ready radishes

The easiest salad with with citrus overtones, hints of spicy fennel, and peppery rocket.

Arugula & Fennel Salad

My mouth waters as I think of this salad. I love the dominating lemon, the fresh greens, and the crunchy fennel.


  1. Thinly slice fennel bulb and combine in a bowl with arugula.
  2. In a separate bowl, zest and juice the lemons.
  3. Add olive oil to lemon and stir vigorously until creamy.
  4. Toss dressing with arugula and fennel.
  5. Add salt and pepper to taste.
  • 1 package arugula
  • 1 fennel bulb
  • 2 lemons
  • 3 tbp olive oil