Korean Gochujang Honey Dakgangjeong
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Under a sticky, shiny gochujang and honey glaze, the potato starch crust on these chicken pieces still crunches.
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They go into the sauce right before serving.
Ingredients
Instructions
- 1
Cut 600g chicken thigh into 3cm bite-sized pieces.
Season with 0.5 tsp salt and 0.3 tsp pepper and let rest for 10 minutes.
- 2
Coat the seasoned chicken with 1 cup potato starch, tossing to coat evenly.
Let rest for 5 minutes so the starch adheres. Shake off any excess.
- 3
Heat oil to 170C and fry the chicken for 4 minutes in the first fry until the crust is set and lightly golden.
Remove and drain.
- 4
Raise oil to 180C and fry a second time for 1 to 2 minutes.
The high heat rapidly drives out remaining moisture and creates an explosively crispy crust.
- 5
Combine 2 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp minced garlic in a pan and cook over medium heat until it begins to bubble and reduce slightly. Add the fried chicken and toss quickly to coat.
- 6
Sprinkle with 1 tsp sesame seeds and serve immediately.
The crust softens quickly once sauced, so serve right away.
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