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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