DAKGANGJEONG (CRISPY KOREAN FRIED CHICKEN)

السَّلاَمُ عَلَيْكُمْ
Peace be upon you


Awal bulan lepas, a friend of mine tag video masakan Korea di FB. Try katanya. So kita pun try lah.. sedap rupanya buat kudapan hihi. Macam biasa lah kita perap gambar lama sikit baru update blog.

Maaflah, sejak akhir-akhir ini malas sungguh nak ambil gambar dengan props tu semua. Nanti rajin I tangkap gambar cantik-cantik tau.

  

Crispy Chicken

Ingredients

1kg chicken wings

3 cloves garlic (finely chopped)

A pinch of salt

1 cup potato starch (or more)

Enough vegetable oil to deep frying

Method

Cut chicken wings into two. Clean the chicken wings and drain the excess water. Marinate chicken wings with mince garlic and salt for 10 minutes. 

Pour the potato starch into a medium bowl. Coat chicken wings with flour one by one until finish. 

Heat oil in a bottomed sauce pan over medium heat. Once the oil hot enough, deep frying the chicken wings until crisp. Once all the chicken wings has been fried, fried again until golden brown. This is we call as doubled frying. Set aside.

Sauce

Ingredients

2 cloves garlic (finely chopped)

2 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp mustard

1 tbsp vinegar

5 dried chilies (cut into two)

3 tbsp honey

2 tbsp brown sugar (depend on your liking)

1 cup of water

1 tbsp toasted sesame seeds

1 handful toasted peanuts (I tak taruk sebab malas nak toast hihi)

Method

Heat oil in a frying pan over medium heat. Sautee garlic and dried chilies until fragrant. Pour in the soy sauce, mustard, vinegar, honey and sugar. Stir constantly and cook till bubbles. Pour in the water and cook the sauce until thickened. 

Add in the crispy chicken wings into the sauce and mix them well. Turn off the heat, place the chicken wings onto a plate and garnish with toasted sesame seeds and peanuts. Ready to serve.

Note :

Why I doubled frying? To get crispier chicken but juicy inside.

If you have no potato starch, you may substitute with corn starch.  

Love,

Min Ho's