Korean Lemon Pepper Dakgangjeong

Name: Korean Lemon Pepper Dakgangjeong
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Boneless chicken thigh 600 g; Potato starch 6 tbsp; Salt 0.8 tsp; Black pepper 1 tsp; Lemon juice 2 tbsp; Honey 1.5 tbsp; Soy sauce 1 tbsp; Cooking oil 900 ml

Quick answer

Total time: 38 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

There is no gochujang in this sauce.

Lemon juice, honey, and soy sauce boil until glossy, the twice-fried thigh pieces go in, and the tossing is over within 20 seconds. What stays afterward is the black pepper from the marinade.

Ingredients

servings

IngredientAmount

Boneless chicken thigh

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Instructions

6 steps

1

Pat 600 g boneless chicken thigh dry, then cut it into bite-size pieces.

Season with 0.8 teaspoon salt and 1 teaspoon black pepper, and let it stand for 10 minutes so the surface is evenly seasoned.
2

If the chicken surface is wet, the starch will clump.

Add the 6 tablespoons potato starch in portions, toss well, and leave a thin dry white coating with no thick pockets.
3

Heat 900 ml cooking oil to 170C and add the chicken without crowding.

Fry for about 4 minutes until lightly golden, then lift it out and rest for 2 minutes to let steam escape.
4

Raise the oil to 180C and return the chicken to the oil.

Fry for 2 more minutes until the color deepens and the crust feels firm and scratchy when touched with chopsticks.
5

In a pan, simmer 2 tablespoons lemon juice, 1.5 tablespoons honey, and 1 tablespoon soy sauce over medium heat.

Cook until large bubbles become smaller and the glaze looks shiny.
6

Add the fried chicken to the glaze and lower the heat.

Turn quickly to coat each piece thinly, finish within 20 seconds, and plate immediately so the crust stays crisp.