Korean Fried Chicken - Dakgangjeong 닭강정 | Inspired By Simplicity

Posted by Khind 12/06/2018 0 Comment(s)

Recipe: Korean Fried Chicken - Dakgangjeong 닭강정
Khind Product: Multi Cooker MC50D



  • 12 pcs chicken wings
  • 1/4 teaspoon salt
  • pinch pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1/3 cup potato starch /corn starch
  • Oil for deep frying



  • 1 tbps soy sauce
  • 3 tbps rice mirin
  • 2 tbps rice vinegar
  • 1 tbps gochujang (Korean red chili pepper paste)
  • 3 tbps honey
  • 2 tsp sesame oil
  • 2 tbps brown sugar
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • Pinch of pepper



  • 1 to 2 tbps of sesame seeds & lettuce



  1. Mix with the salt, pepper, rice vinegar, garlic, and ginger. Marinate for 30mins.
  2. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
  3. Add the potato /corn starch to the chicken and mix well.
  4. Use Khind Multi Cooker MC50D, select “Deep Fry” at 180 °C. Pour the oil to sufficiently hot, place the chicken into the wire rack and fried until light golden brown. Drain excess oil.
  5. Select “Fry” to heat the sauce. Add the chicken and stir well until the chicken pieces are evenly coated.
  6. Sprinkle sesame seeds & garnish with lettuce.