Korean Sweet and Spicy Crispy Chicken Recipe (Dakgangjeong: 닭강정)




Learn how to make Korean Sweet & Spicy Crispy Chicken! This recipe is very easy to make and most of all DELICIOUS!

Equipment I used:
Gochujang – http://amzn.to/2fw1Rh2
Shaosing Wine – http://amzn.to/2fw6iZk
Asian Spider Strainer – http://amzn.to/2fEZRCv
Cast Iron Skillet – http://amzn.to/2fdoJ1c
Calphalon Non-Stick Skillet – http://amzn.to/2eooCkm

Print Recipe – http://www.thewolfepit.com/2016/10/korean-sweet-and-spicy-crispy-chicken.html

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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36 replies
  1. Steve Logan
    Steve Logan says:

    Yep, looks good, taro root powder will work in place of corn starch, or 1 cup of ap flour with teaspoon of baking powder, not baking soda, mix flour and baking powder prior to dredging chix in it. Will crisp up chix more than plain ap flour

    Reply
  2. MH CB
    MH CB says:

    Cooked this recipe on Saturday night. What a delight! Absolutely FAN-TAS-TIC! I surprise myself I can cook this sort of food. Again, thank you for sharing. PS: Next, sesame chicken!

    Reply

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