January 3, 2021

Sweet Crispy Korean Fried Chicken

Korean
Dakgangjeong (Korean Fried Chicken) is a crispy deep fried chicken coated in a sweet and spicy sticky sauce. Korean Fried Chicken is crispy on the outside and juicy on the inside which is achieved by using the popular double frying method. These wings can serve as appetizers and make exceptional party food holding their crispy texture for hours.

the recipe

prep time
20 Minutes
cook time
20 Minutes
total time
40 Minutes
ingredients

1 Pack Chicken Wings 

½ cup Self Rising Flour

½ cup Potato Starch or Cornstarch

1 TBSP Baking Soda

2 Eggs

1 TBSP Onion Powder

1 TBSP Roasted White Pepper Salt

½ Tsp msg  (Optional)

Sesame Seeds

3 Garlic Cloves (minced)


Sauce

¼ Cup Soy Sauce

1 TBSP Brown Sugar

2 TBSP Palm Sugar

1 TBSP Sriracha

1 Tsp White Vinegar

1 TBSP Red Chili Flakes (Optional)


directions

One

Prepare sauce by combining the soy sauce, brown sugar, palm sugar, sriracha, white vinegar, red chili flakes. Set Aside

Two

Clean the chicken wings. Segment Chicken wings at the joint, so you’re left with two pieces. Rinse and make sure that the chicken is dry before placing it in a large bowl.

Three

Add Flour, Starch, Baking Soda, 2 Eggs, Onion Powder, Roasted White Pepper, and msg to the chicken, mix well

Four

Deep Fry Chicken in batches for 10-12 minutes. Do not over crowd the pot as it will cause the temperature to drop. Take the wings out and place on a cooling rack. Cook the second batch and allow the first batch to sit. Once the second batch is finished cooking you will begin the double fry method. Refry the first batch for a few minutes or until the outer skin is a nice crispy golden brown color. Set on the cooling rack and repeat steps for the second batch.

Five

Heat oil in a stir fry pan and add minced garlic, saute until fragrant.

Six

Add in sauce mixture and allow it to bubble on low for a few minutes. Do not let it over caramelize and thicken as we want the sauce to be a little runny.

Seven

Next add in the fried chicken to the sauce and mix until wings are coated

Eight

Once all the chicken is coated with the sauce, garnish with sesame seeds and green onions

Nine

Place wings in a basket lined with parchment paper and serve

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