Dakgangjeong

Material:

• 1 1/2 kilograms of chicken that has been cut into pieces

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon ginger, chopped

• 80 grams of potato starch or cornstarch

• 40 grams peanuts, fried (optional)

• 4 cloves garlic, chopped

• 3 or 4 red chilies, seeds removed, cut crosswise into 3 parts

• 60 ml soy sauce

• 120 ml of rice syrup or corn syrup (can be purchased at the supermarket)

• 1 tablespoon white vinegar

• 1 tablespoon mustard (optional)

• 1 tablespoon brown sugar

• 1 tablespoon sesame seeds

• Vegetable oil/cooking oil

How to make:

• Place the chicken in a bowl and toss well with the salt, ginger, and black pepper.

• Coat chicken with potato starch/corn flour. Press the chicken so that the flour layer adheres perfectly. After that set the chicken aside.

• Heat a frying pan, add 2 tablespoons of oil, minced garlic and red chilies. Saute until fragrant. Add soy sauce, rice syrup/corn syrup, vinegar, and mustard sauce (optional). Stir and let it bubble for a few minutes. Add brown sugar and stir until brown sugar is liquid. Remove and set aside.

• Fry the breaded chicken in hot oil and cook for about 12 to 13 minutes. Remove and drain, then let stand for a few minutes until slightly cool. Then fry again for 12 or 15 minutes and drain again. This double-frying process is intended to make the chicken crispy and the inside perfectly cooked.

• Reheat the sauce until it bubbles. Don't overcook so the sauce doesn't harden. Add the fried chicken and peanuts, then mix well.

• Remove and serve with a sprinkling of sesame seeds.