Appetizer: South Korea – 닭강정 ➤ Dakgangjeong (Sweet crispy bite-sized Korean fried chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces (bite-sized)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) soy sauce
- 1 large egg
- 1/2 cup (60 g) all-purpose flour
- 1 cup (120 g) potato starch (or cornstarch)
- Vegetable oil for deep-frying
- 1/4 cup (60 ml) soy sauce (for glaze)
- 1/3 cup (110 g) granulated sugar
- 3 tbsp (45 ml) rice vinegar
- 1/4 cup (60 ml) honey or rice syrup
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 g) toasted sesame seeds
- 2 green onions, thinly sliced (optional)

Instructions

1. In a bowl combine the cut chicken pieces, 1 tbsp soy sauce, salt, pepper, and the egg. Toss to coat and let marinate 15–20 minutes in the refrigerator.
2. Set up two shallow bowls: one with flour, one with potato starch. Dredge each piece first in flour, shake off excess, then coat fully in potato starch; press starch to adhere for an even crust.
3. Heat vegetable oil in a deep pot to 320°F (160°C). Fry chicken in batches until cooked through and pale golden, about 5–6 minutes per batch. Drain on a rack and let rest 8–10 minutes.
4. Raise oil temperature to 375°F (190°C). Fry the chicken a second time in batches until deeply golden and crisp, about 2–3 minutes. Drain well on a rack.
5. Meanwhile make the glaze: in a skillet over medium heat combine 1/4 cup soy sauce, sugar, rice vinegar, honey (or rice syrup), minced garlic, and grated ginger. Bring to a gentle boil, stirring until sugar dissolves and the mixture thickens slightly, about 2–3 minutes. Remove from heat and stir in toasted sesame oil.
6. Working quickly, put the hot fried chicken into a large bowl, pour the warm glaze over and toss gently but rapidly so pieces become evenly coated with a sticky shell. If a thicker crunchy coating is desired, sprinkle an additional 2 tbsp (15 g) potato starch over and toss once to create tiny crisp shards.
7. Transfer to a platter, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately.