Sweet Crispy Korean Fried Chicken

Dakgangjeong

(Sweet Crispy Korean Fried Chicken)

Ingredients

1 ½ lb. boneless skinless chicken thigh and/or breast

Kosher salt and pepper to taste

1 teaspoon minced garlic

1 Tbsp. minced ginger

2 tablespoon rice wine vinegar

1/2 cup potato starch or corn starch

oil for deep frying

Sauce

3 Tbsp. soy sauce or tamari

3 Tbsp. rice wine or mirin

2 Tbsp. gochujang, (Korean red chili pepper paste) 

3 Tbsp. honey, agave, or rice syrup

2  Tbsp. sesame oil

1 teaspoon minced garlic

1 Tbsp.  grated ginger

pinch pepper

Garnish

¼ cup coarsely chopped peanuts or seeds

2-3 Tbsp. chopped cilantro or parsley

Procedure

1.    Remove any visible fat. Cut the chicken into bite sized pieces.

           Toss the chicken with the salt, pepper, rice wine (garlic, and ginger. Let it sit  

           for 20 to 30 minutes.

2.    Coat each chicken piece well with the potato (or corn) starch.

           Pour about 1 inch of oil into a heavy bottom pan. Use a narrow and deep      

           pan if available, When the oil is sufficiently hot (330°F), drop the chicken

           pieces in one at a time. Fry them in two batches. Overcrowding will drop  

           the oil temperature too quickly. Cook until light golden brown, about 4     

           minutes. Remove and set them on a wire rack or a paper towel-lined plate.         

           Keep chicken warm in a low oven while making the sauce

3.    In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off. Add the chicken and stir well until the chicken pieces are coated.