DakGangjung 닭강정 (Korean Sweet & Crispy Chicken)

DakGangjung 닭강정 (Korean Sweet & Crispy Chicken)

Ingredients:

8 boneless Chicken Thighs (skin on), quartered

2 medium Sweet Potatoes, washed, peeled, and quartered

1/2 tsp Salt

1/4 tsp ground Black Pepper

1/3 cup All-purpose Flour

1/3 cup Corn Starch

1 Large Egg

1 Egg White

Deep-frying Oil

Sauce:

1/2 Cup Water

1/2 tsp Ginger Powder

2 tbsp Soy Sauce (JinGanjang)

3 tbsp Cooking Wine

2 tbsp Brown Sugar

2 tbsp Corn Syrup

2 tbsp Maple Syrup

½ tbsp Canola Oil

1 tsp toasted Sesame Seeds

1 tbsp Peanuts, chopped

Instructions:

Season the quartered chicken thighs with salt and black pepper.

Set aside for 5 minutes to marinate.

In a large bowl, add-in the flour, corn starch, egg, and egg white.

Mix well to form a thick paste.

Add-in the chicken and sweet potatoes, mix thoroughly with your fingers until evenly coated. Set aside for 10~20 minutes.

Fry the chicken and sweet potatoes.

In a deep wok, Add-in about 2 1/2 cups of deep-frying oil. Heat the wok up.

Deep-fry the chicken first by batches over medium-high heat for about 10~15 minutes, or until lightly brown.

Then put the fried chicken into a strainer.

Fry them once again for 1 minute.

Then, place on a paper towel to drain excess oil.

Deep fry the sweet potatoes next over medium-high heat for about 3 minutes, or until cooked through.

Prepare the sauce.

In a large wok, pour-in the water.

Then, add-in the ginger powder, soy sauce, cooking wine, brown sugar, corn syrup, maple syrup, and oil. Heat until the sauce mixture starts to bubble, becomes thick and syrup-like.

Turn off the heat, and stir-in the cooked chicken and sweet potatoes.

Mix lightly, and coat with sauce completely.

Sprinkle some sesame seeds and chopped nuts.

Serve warm and Enjoy!!

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