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How to make crispy Korean chicken nuggets, Dak-gangjeong

This particular Korean chicken appetizer is called Dak ganjeong (닭강정). It is crispy and slightly spicy Korean chicken nuggets. Yes, they are deep-fried. That makes this chicken so tasty and irresistible. As long as you don't eat them by the bucketfull, a few pieces will calm your craving and won't hurt you so badly. As you can tell, they are tiny pieces.
I used chicken breast for this recipe. You can use boneless skinless chicken thigh if you prefer moister texture, or use both. Most people dice their chicken breast into bite-size pieces before coating with batter, but I like to slice and chop them into small pieces before mixing. That will help the chicken breast not be too dry once deep fried, and you will like the chewy texture.


2 medium size boneless skinless chicken breast halves
3 tablespoon corn starch
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
1 tablespoon rice wine or dry sherry
Oil for frying
a handful of roasted chopped peanuts or any nuts of your choice

For the sauce:
1 tablespoon vegetable oil
2 garlic cloves, finely minced
2 tablespoon Korean chili paste (gochujang)
1 tablespoon ketchup 
1/2 tablespoon mayonnaise
3 tablespoon honey

Slice the chicken breasts very thinly, then cut into small pieces. Place the chicken pieces in a mixing bowl, and add the corn starch, flour, ginger, salt, and rice wine. Mix well to combine. Set aside.
To make the sauce, heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and cook until fragrant. Do not burn the garlic. Add the rest of the sauce ingredients to the skillet, mix well. Bring the sauce to boil and let it thicken, for about 1 minute. Set aside.
Heat oil for frying in a deep skillet or wok. The temperature should be around 160-170˚C. Using a small cookie scoop or spoon, drop tablespoonful of chicken batter to hot oil. Fry them until they are lightly golden. Take them out to a plate lined with a piece of paper towel. After you finished frying the entire batch of the chicken batter, you need to repeat the frying again so that you can deep-fry the chicken twice. This will help chicken to be very crisp.
Return the chicken into the reserved sauce in the skillet, and add some chopped peanuts as well. Toss them to coat evenly.
Garnish with more peanuts on top. Serve warm or at a room temperature. Enjoy!

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