Korean Gochujang Honey Dakgangjeong
Gochujang honey dakgangjeong starts with bite-sized boneless chicken thigh pieces coated in potato starch and double-fried - first at 170 degrees, then at 180 degrees - before being tossed in a glaze of gochujang, honey, soy sauce, and garlic. The two-stage frying builds a rigid starch shell that stays crunchy even after saucing, while the thigh meat's natural fat keeps the interior moist. The glaze balances gochujang's fermented heat against honey's dense sweetness, with soy sauce anchoring the saltiness and sesame seeds adding a finishing nuttiness. The sauce must be reduced quickly - under one minute on high heat - to achieve a glossy coat without burning.
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Instructions
- 1
Cut chicken thighs into bite-size pieces and season with salt and pepper.
- 2
Coat chicken evenly with potato starch and rest 5 minutes.
- 3
Deep-fry at 170C for 4 minutes for the first fry, then remove.
- 4
Increase to 180C and fry 1-2 more minutes for extra crispness.
- 5
Simmer gochujang, honey, soy sauce, and garlic, then toss chicken in the glaze.
- 6
Sprinkle sesame seeds and serve immediately.
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