Dakgangjeong (Sweet Crispy Korean Fried Chicken)
User Reviews
4.6
957 reviews
Excellent
Dakgangjeong (Sweet Crispy Korean Fried Chicken)
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Crispy Korean fried chicken pieces glazed in a sticky, sweet, and spicy sauce. This recipe uses bite sized boneless chicken pieces, so it cooks up very fast! The easiest Korean fried chicken recipe you can make!
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Ingredients
- 1 pound boneless skinless chicken thigh and/or breast
- 1/2 cup milk optional
- 1/4 teaspoon salt
- pinch pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon rice wine if not using milk
- ⅓ cup potato starch (or corn starch) you can use more
- oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cooking rice wine Mirim (미림), Matsul (맛술), or Mirin
- 2 tablespoons apple cider vinegar (or rice vinegar) or other clear vinegar
- 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste) Omit for a mild version and add 1 more tablespoon soy sauce (Also see note)
- 3 tablespoons honey or oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup - use 4 tablespoons if using syrup
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- pinch pepper
Garnish
- 1 to 2 tablespoons coarsely chopped peanuts or seeds
Instructions
- Remove any visible fat. Cut the chicken into bite sized pieces.
- Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is optional.
- Drain well. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it sit for 20 to 30 minutes.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
- Coat each chicken piece well with the potato (or corn) starch.
- Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (330°F), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 330°F. Deep fry again until golden brown, about a minute or two. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.
Notes
- You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.
Genuine Reviews
User Reviews
Overall Rating
4.6
957 reviews
Excellent
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