Korean Lemon Pepper Dakgangjeong
Bite-size boneless chicken thigh pieces are coated in potato starch and double-fried, first at 170 then at 180 degrees Celsius, before being tossed in a quick glaze of lemon juice, honey, and soy sauce. The bright citrus acidity cuts through the fried richness, while cracked black pepper lingers on the finish. The glaze must be applied in under 20 seconds to preserve the crunch of the double-fried crust.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and season with salt and pepper for 10 minutes.
- 2
Coat chicken evenly with potato starch for a light crust.
- 3
Deep-fry at 170C for 4 minutes, then rest for 2 minutes.
- 4
Increase oil to 180C and fry again for 2 minutes for extra crispness.
- 5
Simmer lemon juice, honey, and soy sauce, then quickly toss in fried chicken to glaze.
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