dakgangjeong (닭강정: Korean crunchy fried chicken)
For this dakgangjeong I’ve used chicken thighs, no bone inside. A little bit quicker to double fry, but still very crunchy! I’ve added some mixed nuts, like almonds, walnuts, hazelnuts, pecan nuts and cashew nuts to the leftover sauce. Like always, it was mouthwatering and delicious!

The recipe for dakgangjeong (Korean crunchy fried chicken: 닭강정) is here.

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    yes! Your dakgangjeong looks super crunchy!

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