Dakkangjung/Sweet and Crispy Chicken

For Sunday's dinner I decided to make Dakkangjung with kimchi stew and jasmine rice side dishes and it turned out great. The first time I made this it came out horrible. I didn't have fresh ginger on hand so I used grond ginger, but I put too much in. However, this time it was perfect. To me it tasted similar to Hawaiian chicken that I used to order from the chinese restaurant (they don't have it anymore though.) Anyway, the roasted peanuts gave a nice flavor to the chicken as I bit into it. Even putting some of the leftover sauce on some rice was good. It was heaven. After everyone had their portion there was still about 12 pieces left. My friend and I couldn't help but sneak into the kitchen late that night and finish them. They were sooooooo goooooooooddddddd. Mmmmm :)

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Taken on February 4, 2006