Korean Fried Chicken (KFC) | Dakgangjeong | 닭강정

Ingredients & Cooking Directions for Korean Fried Chicken (Dakgangjeong: 닭강정)

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2mT5fCw  
Stainless steel bowls: http://amzn.to/2zwtGPw
Colander: http://amzn.to/2mBNdTP
Cooker: http://amzn.to/2gRxx0Z
Cookware: http://amzn.to/2zgCfNo
Cooking gloves: http://amzn.to/2mcNotv
Glass dish: http://amzn.to/2njzoxE
Paper towels: http://amzn.to/2nBPAru 

Clear bowls: http://amzn.to/2nAy4Um

Straining ladle: http://amzn.to/2nBO5tk
Cooling rack: http://amzn.to/2nAJJCG 

Pan: http://amzn.to/2ujHRC5  
Foil: http://amzn.to/2mZsHA0
Long chopsticks: http://amzn.to/2mSw6yK 

Estimated Servings: 4

Fry Chicken:

2 pounds chicken wings, split at the joint, tips removed

1 teaspoon grated ginger 

3 tablespoons buttermilk

½ cup potato starch 

1 teaspoon baking powder 

½ teaspoon salt 

¼ teaspoon ground black pepper 

½ teaspoon garlic powder 

½ teaspoon onion powder 

Vegetable oil

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.

2.  Pour ginger and buttermilk on chicken massaging them all over chicken pieces.

3.  In a clean bowl with a lid, add potato starch, baking powder, salt, pepper, garlic powder, onion powder and whisk to combine. Add chicken to the potato starch mixture, cover bowl with lid and shake the bowl to coat all the chicken pieces with the potato starch mixture. Make sure to shake off the excess starch before frying.

4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.

5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic 

1 teaspoon dried red pepper flakes 

2 tablespoons soy sauce 

2 tablespoons honey 

1 tablespoon Dijon mustard 

1 tablespoon apple cider vinegar 

1 tablespoon brown sugar 

1 teaspoon hot sauce (Frank’s Red Hot) 

1 teaspoon white sesame seeds 

¼ cup roasted peanuts 

1 tablespoon chopped green onions

1.  Turn your stove on medium heat adding oil, garlic and pepper flakes to large pan. Stir fry garlic and pepper flakes until fragrant and then add in the rest of the sauce ingredients mixing them to combine. Turn your stove on low heat and allow sauce to simmer for about 2-3 minutes or until slightly reduced and thicken.

2.  Add fried chicken to the sauce and mix to coat chicken with the sauce. Top chicken with sesame seeds, peanuts and transfer to a serving plate. Serve immediately.

Enjoy!