♥ ♥ ♥ ♥ ♥ = Delicious! I want more…
I love chicken! Especially when deep fried into crispy goodness. There are many ways to make everything crunchy, but if you want it extra crispy for next day’s lunch/dinner, use potato starch instead of flour. You’re lucky if your local Walmart store sells potato starch, but don’t despair, most Asian stores carry it or add it on your online grocery list. I first learned this trick from a Youtube lady called Maangchi. I have a handful of online websites that I frequently visit in search of good tweak-able recipes.
This is my spin on her Dakgangjeong (Crispy fried chicken).
Grated ginger + salt + black pepper + chicken = marinade for a couple of minutes
Dip each wing individually into potato flour, make sure the whole piece is covered in flour. Deep fry for 12 minutes. take them out and let them cool. Then deep fry them again until they are golden brown and crispy.
SAUCE (Start cooking the sauce after you finish frying the chicken): Grated garlic + 1/4 cup soy sauce + 1tbsp vinegar,sugar, mustard + 1/4 cup syrup/honey + 2 tbsp mirin + hot pepper flakes or your favorite hot sauce + sesame seeds
You don’t have to toss the chicken in the sauce! You can use it as a dip…