DAKGANGJEONG - SWEET & SPICY CRISPY KOREAN CHICKEN

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Dakgangjeong - Sweet & Spicy Crispy Korean Chicken image

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.

Provided by Francine Lizotte @ClubFoody

Categories     Chicken

Number Of Ingredients 23

CHICKEN
1 pound(s) chicken breasts, cut into 1 1/2-inch pieces
1/2 cup(s) buttermilk
2 large cloves garlic, pressed
1/2 tablespoon(s) fresh ginger, minced
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 teaspoon(s) ground himalayan sea salt
1/2 cup(s) cornstarch (substitute unbleached all-purpose flour or potato starch)
oil, for frying
- jasmine rice, for serving
2 tablespoon(s) coarsely chopped peanuts, for garnish
1 tablespoon(s) chopped green onions (green parts only), for garnish
SAUCE
1/4 cup(s) shaoxing cooking rice wine (substitute mirin)
3 tablespoon(s) rice vinegar
2 tablespoon(s) low-sodium soy sauce
1 - 1 1/2 tablespoon(s) gochujang (hot pepper paste)
1/4 cup(s) honey, or more to taste
1/4 cup(s) brown sugar, such as demerara
1 tablespoon(s) sesame oil
2 large cloves garlic, pressed
1/2 tablespoon(s) fresh ginger, minced
freshly ground black pepper, to taste (i always used mixed peppercorns)

Steps:

  • Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
  • In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
  • Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
  • Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.
  • To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jQ8AQ7jsKWg

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