Korean Fried Chicken (Dakgangjeong)
"This soy garlic Korean fried chicken recipe is crispy sweet, spicy, and sticky—definitely worth breaking out the frying oil!..."
INGREDIENTS
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3 pounds chicken tenders, wings, drumsticks and/or thighs ((we used: 1¼ pounds chicken breast and 1¾ pounds chicken wings)
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1 teaspoon salt
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1/2 teaspoon white pepper
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1/2 teaspoon ground ginger
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1/2 teaspoon sesame oil ((toasted))
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2 tablespoons water
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1/3 cup potato starch
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1/3 cup panko breadcrumbs
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2 tablespoons water
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4-5 cups vegetable oil ((for frying, can also use canola or peanut oil))
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2 tablespoons vegetable oil
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1 small shallot ((finely minced))
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7 cloves garlic ((minced)
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3 dried chili peppers ((optional))
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3 tablespoons soy sauce
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2 tablespoons water
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2/3 cup mirin
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1 1/2 tablespoons rice vinegar
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2 tablespoons light brown sugar
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1 tablespoon gochujang
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1 tablespoon Dijon mustard
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2 tablespoons toasted sesame seeds ((optional))
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