Dakgangjeong Sweet Crispy Chicken

Korean · 45 min · Chicken · dairy-free

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Ingredients

• 1.5 lb boneless chicken thighs, cubed
• 3/4 cup potato starch
• 2 tbsp gochujang
• 2 tbsp ketchup
• 3 tbsp rice syrup
• 2 tbsp soy sauce
• 4 cloves garlic cloves, minced
• 4 cups neutral frying oil
• 1/4 cup roasted peanuts, chopped
• 1 tbsp toasted sesame seeds

Method

1. Toss chicken cubes in potato starch until fully coated and shake off excess.
2. Heat oil to 340F and fry chicken 6 minutes; remove and rest 5 minutes.
3. Raise oil to 375F and fry a second time 3 minutes until deep golden and crisp; drain.
4. Simmer gochujang, ketchup, rice syrup, soy sauce, and garlic in a wide pan 2 minutes until glossy.
5. Toss the fried chicken in the sauce off the heat until evenly coated.
6. Finish with chopped peanuts and sesame seeds.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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