Funk Seoul Brother's Korean Fried Chicken (Dakgangjeong) - WSMV News 4

Funk Seoul Brother's Korean Fried Chicken (Dakgangjeong)

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Korean Fried Chicken (Dakgangjeong)

This is a sweet coated double fried chicken made with potato starch instead of flour.

Our version is brined overnight in a 5% brine (50g of kosher salt by weight in ever liter of water).  We double fry and then coat with honey butter and a sprinkle of kosher salt for the ultimate in sweet and salty flavor!

3 lbs chicken wings brined
Potato Starch
2 sticks of butter
8 oz Honey
Kosher salt
Vegetable oil for frying

Remove chicken from brine and let rest for 1 hour.

Heat oil to 325°

Dry the chicken with paper towels and coat in potato starch.  Press the chicken slightly so the starch coats evenly.

Gently add wings to the oil, a couple at a time so as not to lower temperature of the oil too much.  Cook for 10 mins and remove to a strainer.

Heat honey and butter together in a pan until boiling.

After all wings are cooked turn oil up to 375° and add chicken for a final fry for 1 to 2 mins.  Chicken is done when nicely golden brown.

While chicken is hot, drizzle with hot honey butter and brush into the chicken and sprinkle with kosher salt.  A sprinkle of cayenne doesn't hurt either if you like spicy!

Try not to burn your mouth while trying to eat them too quickly!

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