Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, dakgangjeong (sweet crispy chicken). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
The dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fast for a quick snack! The easiest Korean fried chicken recipe you can make! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce.
Dakgangjeong (Sweet Crispy Chicken) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Dakgangjeong (Sweet Crispy Chicken) is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook dakgangjeong (sweet crispy chicken) using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Dakgangjeong (Sweet Crispy Chicken):
- Prepare 500 gr boneless chicken meat
- Take 125 ml milk
- Make ready 1/4 tsp salt
- Make ready to taste white pepper powder
- Prepare 1/2 tsp minced garlic
- Take 1/2 tsp minced ginger
- Get 50 gr potato starch or cornstarch
- Prepare 500 ml vegetable oil for frying
- Prepare For the sauce:
- Make ready 1 tbsp soy sauce
- Get 3 tbsp mirin
- Get 2 tbsp rice vinegar or apple cider vinegar
- Take 1 tbsp Gochujang (Korean red chili pepper)
- Get 3 tbsp honey
- Get 2 tsp sesame oil
- Prepare 2 tbsp brown sugar
- Get 1 tsp minced garlic
- Make ready 1 tsp minced ginger
- Get to taste white pepper powder
- Prepare 1-2 tbsp toasted sesame
The chicken, once fried, is mixed directly with the sauce, caramelized. Dakgangjeong consists of Korean two words, Dak and Gangjeong. Dak means chicken and Gangjeong means sweet brittle like peanut brittle. Dakgangjeong should be crispy, crunchy, sweet and spicy.
Instructions to make Dakgangjeong (Sweet Crispy Chicken):
- 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! 😊
You can buy chicken with bones or boneless chicken for Dakgangjeong, but, boneless chicken Dakgangjeong is much more common. It is a popular Korean street. Here it is - our own Dakgangjeong Fried Chicken Recipe! Dakgangjeong is crunchy, crispy fried chicken that is glazed in a sticky, sweet sauce. It's one of the most sought-after chicken dishes in Korea.
So that is going to wrap this up with this exceptional food dakgangjeong (sweet crispy chicken) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
