Dakgangjeong Sweet Crispy Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 45 min · Chicken · dairy-free
454 cal
26g protein
38g carbs
22g fat
per serving · estimated
Ingredients
- 3/4 lb boneless chicken thighs, cubed
- 1/2 cup potato starch
- 1 tbsp gochujang
- 1 tbsp ketchup
- 1 1/2 tbsp rice syrup
- 1 tbsp soy sauce
- 2 cloves garlic cloves, minced
- 2 cups neutral frying oil
- 1/4 cup roasted peanuts, chopped
- 1/2 tbsp toasted sesame seeds
Method (tap to check — screen stays awake)
- Toss chicken cubes in potato starch until fully coated and shake off excess.
- Heat oil to 340F and fry chicken 6 minutes; remove and rest 5 minutes.
- Raise oil to 375F and fry a second time 3 minutes until deep golden and crisp; drain.
- Simmer gochujang, ketchup, rice syrup, soy sauce, and garlic in a wide pan 2 minutes until glossy.
- Toss the fried chicken in the sauce off the heat until evenly coated.
- Finish with chopped peanuts and sesame seeds.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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