Double-Fried Boneless Chicken Dakgangjeong with Rice Syrup

Cut 450 g chicken into evenly sized bites and soak in 120 ml milk under refrigeration for 30 minutes. Do not wash raw chicken.

Discard milk and season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Shake with one cup potato starch in a sealed bag and refrigerate until cooking.

Mix 120 ml syrup, 15 ml soy sauce, 1 tbsp sugar, 10 ml vinegar and 15 ml mustard. Fry two garlic cloves and 2 tsp ginger in 15 ml oil for one minute, then 6–7 dried chilies for 30 seconds.

Pour the sauce into the garlic pan and simmer over medium heat a few minutes until lightly sticky, then turn off heat. Avoid hot syrup splashes.

Fill a heavy deep pot with oil 5–7 cm deep, keeping the level below half the pot height, and heat to 170–175°C. Keep children away.

Lower chicken in small batches and fry near 170–175°C for 4–6 minutes until crispy, then drain on a metal rack.

Reheat oil to 170–175°C and fry chicken another 3–4 minutes. Verify the thickest piece reaches 74°C (165°F) internally with a food thermometer; continue cooking if needed.

For optional peanuts, put 1/2 cup into a metal slotted spoon and fry about ten seconds, then drain. Omit entirely for peanut allergy.

Reheat the glaze to bubbling, toss in chicken and optional peanuts and turn off heat. Add 1 tbsp sesame seeds, cool five minutes and serve four portions.