Dakgangjeong Sweet Crispy Chicken (Print)
Sweet, crispy Korean chicken tossed in sticky, tangy sauce and sprinkled with peanuts for extra crunch.
# Ingredients:
→ Chicken
01 -
450 grams boneless, skinless chicken thighs and/or breast
02 -
120 millilitres milk (optional)
03 -
0.25 teaspoon salt
04 -
Pinch freshly ground black pepper
05 -
0.5 teaspoon minced garlic
06 -
0.5 teaspoon minced ginger
07 -
1 tablespoon rice wine (use only if not using milk)
08 -
45 grams potato starch or corn starch
09 -
Oil, for deep frying
→ Sauce
10 -
1 tablespoon soy sauce
11 -
3 tablespoons cooking rice wine (mirin or similar)
12 -
2 tablespoons apple cider vinegar or rice vinegar
13 -
1 tablespoon gochujang (Korean red chili paste), or 1 extra tablespoon soy sauce for mild version
14 -
3 tablespoons honey, oligo syrup, rice syrup, or corn syrup (use 4 tablespoons if using syrup)
15 -
2 teaspoons sesame oil
16 -
2 tablespoons brown sugar
17 -
1 teaspoon minced garlic
18 -
1 teaspoon grated ginger
19 -
Pinch freshly ground black pepper
→ Garnish
20 -
1 to 2 tablespoons coarsely chopped peanuts or seeds
# Steps:
01 -
Trim excess fat from the chicken and cut into bite-sized pieces.
02 -
If using, soak chicken in milk for at least 30 minutes in the refrigerator, then drain well. Combine with salt, pepper, rice wine (if not using milk), garlic, and ginger. Marinate for 20 to 30 minutes.
03 -
In a saucepan, combine all sauce ingredients. Stir well, bring to a boil over medium heat, then lower to medium-low and simmer for 3 to 4 minutes until slightly thickened. Remove from heat.
04 -
Thoroughly dredge each marinated chicken piece in potato or corn starch to ensure an even coating.
05 -
Heat 2.5 centimetres of oil in a deep, heavy-bottomed pan to 165°C. Fry chicken in two batches for about 3 minutes each until lightly golden. Transfer to a wire rack or paper towel-lined plate.
06 -
Let oil return to 165°C. Refry all par-cooked chicken together for 1 to 2 minutes until deeply golden and crisp. Drain thoroughly.
07 -
Gently reheat the prepared sauce over medium-low heat. Add fried chicken and toss to coat evenly.
08 -
Transfer glazed chicken to a serving plate. Garnish with coarsely chopped peanuts or seeds. Serve immediately while hot and crisp.
# Additional Notes:
01 -
Double frying creates an ultra-crisp exterior and reduces oil absorption for a lighter finish.