Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, dakgangjeong (sweet crispy chicken). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Dakgangjeong (Sweet Crispy Chicken) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Dakgangjeong (Sweet Crispy Chicken) is something that I’ve loved my entire life. They are nice and they look fantastic.
Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. It's traditionally made with a whole chicken that's been cut up. Some people make it only with chicken wings.
To get started with this particular recipe, we must prepare a few components. You can have dakgangjeong (sweet crispy chicken) using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Dakgangjeong (Sweet Crispy Chicken):
- Make ready 500 gr boneless chicken meat
- Prepare 125 ml milk
- Prepare 1/4 tsp salt
- Prepare to taste white pepper powder
- Prepare 1/2 tsp minced garlic
- Make ready 1/2 tsp minced ginger
- Take 50 gr potato starch or cornstarch
- Get 500 ml vegetable oil for frying
- Make ready For the sauce:
- Prepare 1 tbsp soy sauce
- Make ready 3 tbsp mirin
- Make ready 2 tbsp rice vinegar or apple cider vinegar
- Take 1 tbsp Gochujang (Korean red chili pepper)
- Prepare 3 tbsp honey
- Make ready 2 tsp sesame oil
- Take 2 tbsp brown sugar
- Get 1 tsp minced garlic
- Get 1 tsp minced ginger
- Get to taste white pepper powder
- Get 1-2 tbsp toasted sesame
I'm using chicken wings in this recipe, but you could use chunks. Each piece of chicken wing is coated with sweet and crispy sauce. Dakgangjeong consists of Korean two words, Dak and Gangjeong. Dak means chicken and Gangjeong means sweet brittle like peanut brittle.
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! 😊
Dakgangjeong should be crispy, crunchy, sweet and spicy. You can buy chicken with bones or boneless chicken for Dakgangjeong, but, boneless chicken Dakgangjeong is much more common. Coat the chicken evenly with corn starch. Deep fry (or air-fry, or bake) the chicken until golden brown. Warm the sauce and pour over the chicken.
So that’s going to wrap this up for this special food dakgangjeong (sweet crispy chicken) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
