Dakgangjeong (Korean Fried Chicken)
2, 2–3 portions
Crispy fried chicken thighs coated in a sweet, spicy gochujang glaze with garlic, ginger, and toasted seeds.
| 30 g cornstarch | Mix coating: cornstarch, potato starch, salt, pepper, paprika, ginger | Coat chicken pieces thoroughly in starch mixture | Add fried chicken, toss to coat, cook 1–2 min | Toss with peanuts & pumpkin seeds, serve | |
| 30 g potato starch | |||||
| ¼ tsp salt | |||||
| ¼ tsp pepper | |||||
| ¼ tsp paprika | |||||
| ¼ tsp ground ginger | |||||
| 450 g boneless skinless chicken thighs, large diced | |||||
| 1 tbsp sesame oil | Sauté garlic & ginger in sesame oil, 1 min | Add gochujang, cook 1 min | Pour in soy sauce, rice wine, honey, vinegar, brown sugar; simmer 2–3 min | ||
| 2 garlic cloves, minced | |||||
| 1 tsp fresh ginger, minced | |||||
| 1 ½ tbsp gochujang, Korean red chili paste | |||||
| 2 tbsp soy sauce | |||||
| 2 tbsp rice wine | |||||
| 3 tbsp honey | |||||
| 3 tbsp apple cider vinegar | |||||
| 2 tbsp brown sugar | |||||
| 2 tbsp chopped peanuts | |||||
| 1 tbsp pumpkin seeds |
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