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Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken.
Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. I also skipped the ginger slices so we can cook the sauce faster.
In this recipe, both the peanuts and the chilis are optional.
Both versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. “Whoo ah~ this crispy chicken is crunchy crunchy like candy!”
If you love fried chicken, I strongly advise you to try this recipe, my recipe for dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe which has been incredibly popular on YouTube! You’ll love all of them.
Make the sweet, spicy, and sticky sauce:
Fry the chicken:
Coat the fried chicken with the sauce:
Posted Sunday, January 26th, 2014 at 10:40 pm
Tagged: crispy crunchy fried chicken, crispy fried chicken, crispy homemade chicken wings, crunchy fried chicken, 닭강정, fried chicken, fried chicken recipe, fried chicken wings, spicy crispy chicken wings, superbowl chicken, sweet spicy crispy chicken
Originally posted on January 26, 2014 at 10:40 pm by Maangchi.
On YouTube this video was watched 3,442,293 times & rated 5 stars out of 5 with 45,652 ratings.
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