daveng's comments

"This recipe is a nice & simple with good results. I tweaked and fried for less time (about 8-10 minutes per fry) and looked more for color as well as texture as an indicator of done-frying-ness. When I cooked for 12 minutes, the meat became a bit dried out. I seasoned the chicken a bit more with salt, pepper and ginger too. Also recommend tasting and adjusting the sauce before mixing the chicken to make sure you have the balance of flavors you want. One last note, check the temp and make sure your oil is around 350 degrees, particularly between batches if frying multiple batches. Sometimes, after taking a batch out, the oil needs to come back up to temp before frying the next batch."
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Dec/14