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
2 sticks of butter
8 oz Honey
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!