Korean Soy Garlic Dakgangjeong
Soy-garlic dakgangjeong is Korean fried chicken made from boneless thigh pieces coated in potato starch and double-fried, then tossed in a glossy sauce of soy sauce, minced garlic, oligosaccharide syrup, and vinegar. The first fry cooks the meat through while the second at higher temperature sets the crust hard enough to hold up under the wet glaze. The sauce is reduced only briefly to keep the saltiness in check, and vinegar cuts any greasiness while leaving a clean finish. A final sprinkle of sesame seeds adds a nutty aroma and textural accent against the lacquered surface.
Adjust Servings
Instructions
- 1
Cut chicken into bite-sized pieces and season with salt and pepper.
- 2
Coat evenly with potato starch and rest for 5 minutes.
- 3
First-fry at 170°C for 4 minutes, then remove.
- 4
Second-fry at 180°C for 1-2 minutes until extra crisp.
- 5
Simmer soy sauce, garlic, syrup, and vinegar into a glaze.
- 6
Toss fried chicken quickly in glaze and finish with sesame seeds.
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Nutrition (per serving)
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