Crispy Dak Gangjeong with Sticky Gochujang Glaze

What you need

• 600 g (1 lb 5 oz) boneless chicken thighs, skinless, cut into 3 cm (1 in) pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp rice wine
• 1 egg white
• 80 g (2/3 cup) potato starch
• 750 ml (3 cups) neutral oil, for deep frying
• 3 cloves garlic, minced
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp sugar
• 3 tbsp corn syrup, or rice syrup
• 3 tbsp water, for the sauce
• 2 tbsp roasted peanuts, crushed
• 1 tsp sesame seeds, toasted

Method

Restated from the original video

1. 1

   Toss the chicken with the salt, black pepper, rice wine and egg white. Leave for 15 min.

2. 2

   Add the potato starch and toss until every piece is coated, adding a splash of water only if some starch stays dry.

3. 3

   Heat the oil to 175 °C (350 °F) in a deep pot.

4. 4

   Fry the chicken in batches until pale golden, 5-6 min. Drain on a rack for 5 min.

5. 5

   Raise the oil to 190 °C (375 °F) and fry the chicken again until deep golden and crisp, 2 min. Check that no pink remains inside (74 °C / 165 °F).

6. 6

   Combine the garlic, gochujang, soy sauce, ketchup, sugar, syrup and water in a wide pan.

7. 7

   Bring to a bubble over medium heat and simmer until thick and sticky, 3-4 min.

8. 8

   Turn off the heat, add the hot chicken and toss quickly to coat.

9. 9

   Scatter the peanuts and sesame seeds on top and serve right away.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.