Snack · 40 min · korean

Dakgangjeong

If you like chicken drumettes, you’ll love this Korean snack — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken drumettes
• 1/2 cup Potato starch
• 2 tbsp Gochujang
• 3 tbsp Brown sugar
• 2 tbsp Soy sauce
• 2 cloves Garlic
• 1/4 cup Peanuts
• 4 cups Neutral oil
• 1 tsp Sesame seeds

Steps

1. Toss the drumettes with salt, pepper, and the potato starch until each one wears a dry, even coat — wet spots turn gummy, dry spots turn to glass.
2. Fry in 350°F (175°C) oil for 8-10 minutes until golden, rest 3 minutes on a rack, then fry again at 375°F (190°C) for 2 minutes until the crust is audibly crisp.
3. Simmer the gochujang, soy sauce, brown sugar, minced garlic, and a splash of water until it reduces to a thick glaze that falls off the spoon in slow ribbons.
4. Add the peanuts and the hot chicken to the glaze, tossing fast over the heat for 30 seconds so every piece is lacquered.
5. Spread on a platter, scatter sesame seeds, and serve while the contrast between shattering crust and sticky glaze is at its peak.

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