Egg-Free Korean Fried Chicken (Dakgangjeong)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless), cut into 1-inch pieces
• 1/2 cup Cornstarch
• 1/4 cup Water
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3 cups Vegetable Oil
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy Sauce (low sodium)
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 1 tsp Sesame Oil
• 1 tbsp Sesame Seeds
• 2 tbsp Green Onions (chopped)

Instructions

1. 1In a medium bowl, combine the 1/2 cup cornstarch, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until a smooth slurry forms. Add the 1.5 lbs chicken thighs (cut into 1-inch pieces) to the bowl and toss well to coat each piece evenly.
2. 2Pour the 3 cups vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 325°F (160°C).
3. 3Carefully add about one-third of the coated chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 6-8 minutes, until the chicken is lightly golden. Use a slotted spoon to remove the chicken from the oil and place it on a plate or wire rack to cool slightly. Repeat this step with the remaining chicken, frying in batches.
4. 4Increase the oil temperature to 375°F (190°C).
5. 5Return the twice-fried chicken to the hot oil, again in batches, and fry for another 2-3 minutes until the chicken is golden brown and looks crispy. Remove the chicken from the oil and set aside.
6. 6While the chicken is frying the second time, prepare the sauce. In a medium saucepan over medium heat, combine the 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp minced ginger, and 1 tsp sesame oil. Stir the ingredients together and bring the sauce to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce is slightly thickened.
7. 7Add the double-fried chicken pieces to the saucepan with the sauce. Toss gently but thoroughly to coat every piece of chicken completely in the sauce.
8. 8Transfer the coated chicken to a serving platter. Sprinkle the 1 tbsp sesame seeds and 2 tbsp chopped green onions over the top. Serve immediately.

Substitutions

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