Korean Soy Garlic Dakgangjeong
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Soy sauce, minced garlic, and syrup with a little vinegar make a glaze that is salty-sweet with no heat.
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Boiled down too long, the soy turns harshly salty, so the chicken goes in while the sauce is still thin and gets just a quick glossy coat over high heat.
Ingredients
Instructions
- 1
Cut 600 g boneless chicken thigh into bite-sized pieces and pat the surface dry.
Season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then let it stand for 5 minutes.
- 2
Press 1 cup potato starch lightly onto the chicken so every surface is covered.
Shake off dry white patches of excess starch, then rest the coated pieces for 5 minutes so the coating adheres before frying.
- 3
Heat 900 ml cooking oil to 170°C and add the chicken without crowding the pot.
Fry for 5 minutes, turning once midway, then remove when the pieces look pale golden and are cooked through.
- 4
Raise the oil to 190C and fry the chicken again for about 2 minutes.
When bubbling subsides and the crust feels firm and dry, drain it and check that the thickest piece is cooked through.
- 5
Add 3 tablespoons soy sauce, 1 tablespoon minced garlic, 3 tablespoons oligosaccharide syrup, and 1 tablespoon vinegar to a pan.
Simmer over medium heat for only 30 seconds to 1 minute, before the sauce becomes overly salty.
- 6
Add the fried chicken while the glaze is still loose and turn the heat to high.
Toss for no more than 30 seconds, just until glossy, then sprinkle with 1 tablespoon sesame seeds and serve immediately.
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