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Korean Fried Chicken (Dakgangjeong)
Ingredients
  • subheading: FOR THE CHICKEN & MARINADE:
  • 3 pounds chicken tenders, wings, drumsticks and/or thighs
  • (we used: 1¼ pounds chicken breast and 1¾ pounds chicken wings
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon sesame oil (toasted)
  • 2 tablespoons water
  • subheading: FOR THE COATING & FRYING:
  • ⅓ cup potato starch
  • ⅓ cup panko breadcrumbs
  • 2 tablespoons water
  • 4 to 5 cups vegetable oil (for frying, can also use canola or peanut oil)
  • subheading: FOR THE SOY GARLIC GLAZE:
  • 2 tablespoons vegetable oil
  • 1 small shallot (finely minced)
  • 7 cloves garlic (minced
  • 3 dried chili peppers (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • ⅔ cup mirin
  • 1 ½ tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon Dijon mustard
  • 2 tablespoons toasted sesame seeds (optional)
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