Because it was the first time I made this, I followed the instructions in the recipe.
Dakgangjeong is crunchy, crispy fried chicken that is glazed in a sticky, sweet sauce.
But if Dakgangjeong is on the menu, it's an easy choice!
We can cook Dakgangjeong (Sweet Crispy Chicken) using 20 ingredients and 7 steps. Here is how you cook Dakgangjeong (Sweet Crispy Chicken).
Ingredients of Dakgangjeong (Sweet Crispy Chicken)
- You need to prepare 500 gr of boneless chicken meat.
- Prepare 125 ml of milk.
- You need to prepare 1/4 tsp of salt.
- You need to prepare to taste of white pepper powder.
- Prepare 1/2 tsp of minced garlic.
- Prepare 1/2 tsp of minced ginger.
- You need to prepare 50 gr of potato starch or cornstarch.
- Prepare 500 ml of vegetable oil for frying.
- You need to prepare of For the sauce:.
- Prepare 1 tbsp of soy sauce.
- Prepare 3 tbsp of mirin.
- Prepare 2 tbsp of rice vinegar or apple cider vinegar.
- You need to prepare 1 tbsp of Gochujang (Korean red chili pepper).
- Prepare 3 tbsp of honey.
- Prepare 2 tsp of sesame oil.
- Prepare 2 tbsp of brown sugar.
- You need to prepare 1 tsp of minced garlic.
- Prepare 1 tsp of minced ginger.
- You need to prepare to taste of white pepper powder.
- You need to prepare 1-2 tbsp of toasted sesame.
Dakgangjeong is a great Korean recipe packed with flavor. spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love. Dakgangjeong is a great recipe packed with flavor. spicy, sweet, and salty with a crispy texture! This is an awesome dish that should please everyone.
Dakgangjeong (Sweet Crispy Chicken) directions
- In a bowl, soak chicken in milk. Cover it with plastic wrap. Refrigerate for at least 2 hours. Drain thoroughly..
- Cut the chicken into bite size pieces. Season with salt, white pepper powder, garlic, and ginger. Let it stand for 20-30 minutes..
- In a pan, mix together all the sauce ingredients. Bring it boil. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly, for about 3-4 minutes. Remove from the heat..
- Coat the chicken evenly with potato starch or cornstarch. Shake the excess flour off. Heat the vegetable oil until it starts smoking (more or less 350 F). Divide the chicken in 2 batches. Drop the chicken pieces in one at a time. Fry until light golden brown for 1-2 minutes. Remove from the heat. Set them on a wire rack or a paper-towel lined plate. Do the same thing with the 2nd batch..
- Reheat the vegetable oil (350 F). Deep fry the chicken pieces for the 2nd time for 30-40 seconds. You can do this in 1 batch..
- Heat the sauce over medium low heat. Add the chicken and stir well until they’re evenly coated. Garnish with toasted sesame..
- Enjoy! 😊.
Dakgangjeong is sweet crispy fried chicken. Dak means chicken and Gangjeong is a type of Korean sweet that is fried and coated in a sticky sauce. Can the name be any more self explanatory? Although I made some minor changes, this Dakgangjeong recipe takes all the traditional flair of the Korean original and adds a bit of fish sauce and some corn starch (I was out of rice flour) to craft something easy and delicious. I hope this inspires you to check out your local Asian grocery store and.
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