닭강정Dakgangjeong

• 600 gboneless chicken thighs, in bite-size pieces 닭다리살
• 1 tspsalt, pepper and 1 tsp grated ginger 소금·후추·생강
• 80 gpotato starch 감자전분
• oil for deep frying 튀김기름
• 3 tbspsoy sauce 간장
• 3 tbsprice syrup or honey 물엿·꿀
• 2 tbspsugar and 2 tbsp water 설탕·물
• 1 tbspminced garlic 다진 마늘
• 4dried red chillies, snipped 건고추
• crushed peanuts or almonds 견과류

Method

1. Season the chicken with salt, pepper and ginger, then coat it in the dry starch, shaking off the excess.
2. Fry at 170 °C for 6 minutes, rest, then fry again at 180 °C for 2 to 3 minutes.
3. In a wide pan, simmer the soy sauce, syrup, sugar, water, garlic and chillies until thick and bubbly.
4. Add the chicken and toss quickly until every piece is glazed.
5. Add the nuts and serve hot or at room temperature. It stays crisp for hours.

Cook's note

This is the market version of fried chicken; Sokcho's central market is famous for it.