Feral Cooks

Good food shouldn't be tame

You are here: Home / Appetizers & cheese / Dakgangjeong (Korean Fried Chicken with Soy Sauce)

Dakgangjeong (Korean Fried Chicken with Soy Sauce)

October 7, 2022 By Karl Leave a Comment

I love frying food! I also love frying chicken—especially if it is marinated and coated with corn or potato starch. This recipe calls for using chicken wings, but since I have an aversion to chicken bones, I cut boneless chicken thighs into chicken-wing size. If you’re a food purist, best stick to using wings.

This is a Food & Wine version of this dish. Sadly, I was too lazy to investigate whether it’s authentic or not, so if it’s not, I guess it’s not.

I’d make this again, but it could use about twice as much sauce to ensure each piece is fully covered.

What you’ll need:

  • 2 pounds chicken wings, cut at joints, wing tips discarded
  • 1 cup potato starch
  • 4 cups vegetable oil, divided
  • 2 small jalapeños, stemmed and thinly sliced (about 0.5 cups), plus more for garnish
  • 0.25 cups light-brown sugar
  • 0.25 cups soy sauce
  • 5 medium garlic cloves, sliced
  • Chrysanthemum greens (optional)(where do you even find these in the US?)

What to do:

Make the chicken: Working in batches, toss the wings and starch together in a large bowl or sealable freezer bag to coat, shaking off the excess starch. Repeat the process, coating all the wings a second time. Place the starched wings in an even layer on a wire rack set on a large, rimmed baking sheet. Let them stand at room temperature until the starch begins to appear wet—about 15 minutes.

Next, heat enough oil to 350°F within a high-walled vessel for deep frying the wings. Working in batches, fry the wings, turning often, until light golden-brown—3 to 4 minutes. Drain on a baking sheet lined with paper towels. After all the wings have been fried, working in batches, return the fried wings to the hot oil and fry again for about 2 minutes. Return to baking sheet.

Make the sauce: Combine the jalapeños, brown sugar, soy sauce, garlic, and 0.5 cups oil in a medium skillet. Cook over medium-high heat, stirring occasionally, until the oil begins to bubble, about 2 minutes. Working again in batches, place 5 wings in sauce in skillet and toss constantly using tongs until the wings are a deep golden-brown and fully coated—about 30 seconds. Place the wings on a serving platter.

Garnish with additional fresh jalapeño slices and, if using, the chrysanthemum greens. Serve hot or warm.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Appetizers & cheese, Chicken, Gluten Free

« Banana Pudding Chocolate Chip Cookies
Cheeseburgers with Crispy Cheese »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Cheese and Sausage Appetizers
  • Nikuman (Japanese meat buns)
  • Hong Kong-Style Crispy Rice
  • Gooey Butter Cake
  • Shrimp with Peanuts, Black Pepper and Cilantro

Categories

  • Appetizers & cheese (139)
  • Baked goods (70)
  • Beef (39)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (67)
  • Eggs (24)
  • Gluten Free (210)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (43)
  • Lamb (4)
  • Low carb/Low GI/Low GL (190)
  • Mexican (7)
  • Misc. (30)
  • Pasta (30)
  • Pizza (18)
  • Pork (100)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (23)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved