Dakgangjeong (Crispy Crunchy Korean Fried Chicken)



750g chicken wings (discard the tip and chop into half)

1 tbsp chopped garlic

2 dried chilli (cut into pieces and seeded)

50g toasted peanuts

Adequate cooking oil for deep-frying


½ tsp grated ginger

¼ tsp ground black pepper

¼ tsp salt


¼ cup potato starch


2 tbsp light soy sauce

3 tbsp corn syrup

1 tbsp molasses sugar

1 tsp white vinegar

½ tsp mustard

Preparation Instructions:

  1. Wash and rinse the chicken wings. Pat-dry with paper towel.
  2. Marinate the chicken wings with marinade and set aside for 15 minutes.
  3. Coat the marinated chicken wings with potato starch evenly and set aside for 5 minutes.
  4. Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken wings until lightly brown. Remove and drained.
  5. Double-fry the chicken wings again until crispy and golden brown. Remove and drained.
  6. Heat up 1 tbsp of cooking oil, saute chopped garlic and dried chilli until fragrant.
  7. Add in sauce ingredients, stir to combine and bring to a boil.
  8. Add in fried chicken wings and toss to coat.
  9. Add in toasted peanuts, toss well.
  10. Dish out and serve.

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