Dakgangjeong Recipe Fiery fried chicken

Preparation

1. Wash the chicken rolls first.

2. Carefully separate the meat from the bone and divide the piece into 3 to 4 equal pieces.

3. Marinate the pieces with mirin, pepper and salt. Use your hands to rub the meat carefully with the marinade. Marinate the chicken for 20 minutes.

4. In the meantime, stir the rice-flour-water-panade. Keep the ratio 1:1, this first thin breading is for the first short frying.

5. Heat the frying oil. For the right heat check with a wooden stick, as soon as small bubbles appear on the stick, the temperature is hot enough.

6. Cover the marinated chicken with the breadcrumbs and deep-fry the pieces for one minute. Place the pieces on a paper towel to allow the oil to drip off.

7. Thicken the breadcrumb coating; add about half of the rice flour used before to the mixing bowl, which still contains the previously used rice-flour-water mixture.

8. Mix the pieces again through the thick liquid breading and deep-fry them again until they have a golden brown colour (takes about 5 minutes). Make sure that the chicken pieces do not stick together. Because of the rice flour breading they do this very gladly.

9. Place the finished pieces on kitchen paper to drain the oil.

10. Now mix the sauce separately in a pan and simmer it briefly. You can now use the sauce as a dip or stir in the chicken pieces (this is how I did it in the video).

11. Now garnish the chicken with sesame seeds and serve with Pajeori and other tasty side dishes.