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Dakgangjeong Korean Spicy Chicken
- Servings
2 - Prep
10 m - Cook
10 m
Recipe By: Chef Ha Nguyen
Make this spicy Korean chicken dish at home instead of ordering a takeaway. The results are amazing spicy and sticky finger dish
Ingredients
- 200 g Chicken wing or thigh cut into 2 finger size
- ----Marinade----
- 1 pcs clove of garlic minced
- 2x2 cm ginger, crushed
- 3 tablespoons milk
- 3 tablespoons potato starch
- 1/4 teaspoon baking powder
Directions
-
1
Mix the garlic and ginger with the chicken and allow to marinate for minutes or overnight.
Heat a pot of oil until it reaches 150C.
In a mixing bowl, mix together the baking powder and the potato starch.
Add the chicken wings and toss until they are evenly coated.
Place the chicken wings in the oil and cook for 2-3 minutes or until the starch begins to set.
Remove from the heat.
Increase the oil temperature to 175C and add the chicken wings. Fry until they’re a rich golden brown, drain directly onto paper towel.
Add 2 tbsp of cho-gochujang to a mixing bowl and toss with the chicken until evenly coated.
Garnish with sesame seeds.
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Printed From otaokitchen.com.au 10/23/2026