For this dakgangjeong I’ve used chicken thighs, no bone inside. A little bit quicker to double fry, but still very crunchy! I’ve added some mixed nuts, like almonds, walnuts, hazelnuts, pecan nuts and cashew nuts to the leftover sauce. Like always, it was mouthwatering and delicious!
The recipe for dakgangjeong (Korean crunchy fried chicken: 닭강정) is here.