Korean Fried Chicken (Dakgangjeong)!
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.
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.)
- Wash the chicken wings and pat dry with paper towels. Make sure these are really dry.
- 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.
- 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).
- 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!
- Add the soy sauce, water, white sugar, red pepper flakes, vinegar, and mustard.
- 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.
- Prepare any sides you’d like to have such as sliced cucumbers, sliced pickles, yoghurt, or anything else tasty.
- Heat the oil again to 350F. Cook wings for 7 minutes again. They should be really crispy.
- 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.
- 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.
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!
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.
Gorgeous pieces of perfectly fried chicken being tossed in a sweet garlicky soy sauce.
Plate the KFC however you’d like! This was my experimentation with running a fork through mustard and adding little sriracha dots.