Poulet frit sucré et croustillant (Dakgangjeong)

In a bowl, toss the chicken pieces with salt, black pepper, rice wine, grated ginger and grated garlic. Let it sit for 15 minutes at room temperature so the flavour goes into the meat and the alcohol tames any gamey smell.

• 600 g chicken thigh
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp rice wine
• 1 tsp grated ginger
• 2 cloves garlic, grated

✅ C'est prêt quand : the chicken smells fragrant and feels slightly tacky, not wet

Toss the marinated chicken in potato starch, shaking off the excess, and let it rest for 2–3 minutes so the starch sticks properly instead of falling off in the oil. Heat the oil to 160°C (320°F) and fry the chicken in batches for 5–6 minutes, turning occasionally, until just pale golden and cooked through. This first, gentler fry cooks the meat all the way without burning the coating.

• 120 g potato starch
• 500 ml vegetable oil (first fry)

✅ C'est prêt quand : the pieces look pale gold and float, and the thickest piece shows no pink when cut