Dakgangjeong (sweet crispy drumsticks)

Mise en place — set out in the order it goes in

1. 

   Sauce base

   • water
   • ginger
   • soy
   • brown sugar
   • vinegar

   Step 1

2. 

   Corn syrup1 cupStep 2

3. 

   Drumsticksscored, patted dryStep 3

4. 

   Coating

   • salt
   • pepper
   • eggs
   • flour + starch

   Step 4

5. 

   Rackfor resting and drainingStep 7

6. 

   To finish

   • peanuts
   • sesame
   • chili

   Step 9

Prep order — what happens when, and what overlaps

One batch shown. Fry in batches that don’t crowd the pot — while one batch rests, the next does its first fry. The sauce can be made ahead and reheated.

Step by step

1. 

   1Start the sauce

   medium5 min

   For this step

   • Water240 ml (1 cup)
   • Ginger, thinly sliced~100 g (1 cup)
   • Soy sauce2 tbsp
   • Brown sugar200 g (1 cup)
   • Vinegar60 ml (¼ cup)

   • Bring the water to a boil in a wide pan or wok.
   • Add the ginger, then the soy sauce, brown sugar and vinegar.
   • Boil over medium heat for 5 minutes.

   

2. 

   

   2Add the corn syrup and reduce

   low-medium~30 min

   For this step

   • Corn syrup (mulyeot)240 ml (1 cup)

   • Add the corn syrup and keep it boiling over low-medium heat for about 30 minutes.
   • Test it: lift a spoonful above the pan and let it drip. When the drips stop halfway down, it’s done. Turn off the heat.

   

3. 

   3Rinse and score the drumsticks

   ~10 min

   For this step

   • Chicken drumsticks12 drumsticks (~1.8 kg)

   • Rinse the drumsticks in cold water, drain and pat dry.
   • Cut 2 slashes to the bone on each side so the thick meat cooks through (an adaptation — see notes).

   

4. 

   4Coat

   ~5 min

   For this step

   • Flour65 g (½ cup)
   • Potato or corn starch65 g (½ cup)

   • Put the drumsticks in a big bowl with:
     • kosher salt 2 tsp
     • ground black pepper 1 tsp
     • eggs 2
   • Mix the flour and starch together, add them and mix by hand until every drumstick is coated.

   

5. 

   5Heat the oil

   medium-high~10 min

   For this step

   • Vegetable oilenough to cover the drumsticks

   Heat enough oil to cover the drumsticks in a heavy pot to 170 °C.

6. 

   6First fry — cook through

   170 °C oil12–15 min

   • Lower in a batch without crowding.
   • Fry until pale golden and cooked through, turning now and then.
   • Check one: 80 °C at the bone, or cut to the bone and look for clear juice.

   

7. 

   7Rest

   ~5 min

   • Lift onto the rack for about 5 minutes and bring the oil up to 180–190 °C.
   • Start the next batch's first fry if there is one, then bring the oil up.

   

8. 

   8Second fry — crisp

   180–190 °C oil2–3 min

   • Fry again until deep golden and crisp.
   • Drain on the rack.

9. 

   9Toss in the sauce

   medium~4 min

   • Reheat the sauce until it sizzles, then add:
     • the fried drumsticks
     • peanuts (or any nuts) ~145 g (1 cup)
     • dried red chili, crushed ½ tbsp
     • toasted sesame seeds ~70 g (½ cup)
   • Stir with a spatula until the sauce has mostly clung to the chicken. Turn off the heat.

   

10. 

    10Separate and serve

    ~2 min

    • Before they cool, pull the drumsticks apart so they don’t set stuck together.
    • Serve warm or at room temperature — the coat stays crunchy for hours.