Double-Fried Boneless Dakgangjeong
Milk-soaked boneless chicken is coated in potato starch, fried twice, and quickly tossed in a sweet-spicy sauce.
Servings Ingredient Calculator
Default: 4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Boneless chicken breast450g (1lb)
- Milk½컵
- Salt⅓작은술
- Black pepper한 꼬집
- Minced garlic½작은술
- Mirin1작은술
- Potato starch1컵
- Vegetable oil튀김용
🥣 Sauce & Seasoning
- Soy sauce2작은술
- Mirin10g
- Vinegar2작은술
- Gochujang1작은술
- Corn syrup3작은술
- Sesame oil1작은술
- Minced garlic1작은술
👨🍳 Cooking Steps
Soak chicken in milk for 30 minutes, drain well, then season with salt, pepper, garlic and mirin.
Coat the chicken evenly in potato starch.
Heat oil to 340–350°F. Fry in uncrowded batches for 4–6 minutes; verify chicken reaches at least 165°F internally.
Drain, let the oil return to temperature, then fry again for 3–4 minutes until deep golden and firm.
Bubble the sauce until slightly thick, quickly toss with the fried chicken, and serve.
🌟 Pro Chef Tips
- • Rest between fries and let the oil recover.
- • Crowding drops the oil temperature quickly.
- • Verify a safe internal temperature of 165°F.
⚠️ Avoid Common Pitfalls
- ❌ Overcooking the sauce can scorch or harden it.
- ❌ Toss in sauce only at the end.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.