Wednesday, January 28, 2015

Crunchy Korean Fried Chicken and Mushroom (Dakgangjeong: 닭강정)

Chicken wings/boneless thigh/drumsticks
Shitake mushrooms (soaked in warm water then cut into quarters)
Potato starch
Dried chili peppers (seeds removed and cut into strips)
Sesame seed
Soy sauce
Garlic (minced)
Ginger (minced)

1. Put the chicken and mushrooms in a bowl and mix with ginger, salt and pepper. Set aside.
2. Mix potato starch with water and let it settle in the bottom of the bowl and then discard the water. This will serve as your batter.
3. Coat the chicken and mushrooms with the starch and deep fry them. And then double fry. This will make the chicken and mushrooms very crunchy.
4. For the sauce, fry garlic and dried chili peppers. Then put 1/4 cup soy sauce, 1 tablespoon vinegar and 2 tablespoon sugar.
5. Once the mixture form bubbles, toss the chicken and mushroom and mix it until all of them are covered in sauce.
6. Top it with sesame seed and serve with hot rice.

WILL: I am big fan of Maangchi. Being the biggest fan of her youtube channel and even I am not the one cooking I always watch her videos. Then I stumbled upon this Korean style fried chicken... The Dakgangjeong. As usual, I asked Chef Abbey to do that for me. 

Lo and behold, Abbeys's Crunchy-Crunchy Spicy Chicken and Mushroom. Every bite is an explosion of spiciness in my mouth. 

Thanks Abbey for cooking! Love it a lot!